Friday, June 29, 2018

Outback Copycat Alice Springs Chicken

Outback Copycat Alice Springs Chicken is bursting with flavor and so easy to prepare! It is no wonder its one of the most popular menu items at Outback Steakhouse! Tender chicken, honey mustard sauce, sautéed mushrooms, bacon and Swiss cheese turn ordinary, plain chicken into a meal you’ll want again and again!

http://www.theslowroasteditalian.com/2018/06/outback-copycat-alice-springs-chicken.html

Forget waiting for a table at the steakhouse when you can make Outback Alice Springs Chicken easily at home!

It’s a recipe that is so easy to recreate yourself you’ll wonder why you haven’t made it before now.

Outback Copycat Alice Springs Chicken

I love copycat recipes because they allow you to save a ton of money and know exactly what ingredients you’re feeding your family.

Besides, who doesn’t like preparing and serving a meal that tastes like it came from a restaurant?!



Hey guys, it’s Heather from Heather Likes Food and I’m a new contributor here at TSRI. I’m so excited to share some of my favorite recipes with you each month.

Simple, delicious food is my love language and I hope it’s yours too!

Outback Copycat Alice Springs Chicken
This Copycat Alice Springs chicken is full of so much flavor and takes just handful of steps to prepare, leaving you with time to prepare a side or two for the ultimate dinner.


Outback Copycat Alice Springs Chicken




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Helpful Tips to make Copycat Outback Alice Springs Chicken:

  • Use a plastic Zip lock bag to marinade your chicken in. Doing this allows the chicken to be fully immersed in the honey mustard sauce and makes for easier cleanup, too.
  • Add a pinch of salt to the mushrooms while they are cooking. The salt not only seasons the mushrooms, but helps them release their moisture, which means a faster cooking time.
  • Use parchment paper to line your baking sheet. The sweet honey mustard sauce will run off the chicken and burn onto the baking sheet as it cooks. Lining it with parchment paper creates a non-stick surface for the chicken and makes cleanup a breeze! 

What you will need to make Copycat Outback Alice Springs Chicken:

  • Baking Sheets - Good, sturdy baking sheets will last for years and bake much more evenly than cheaply made ones.
  • Heavy-bottomed Skillet – Whether it’s stainless steel, cast iron, or non-stick, a good, heavy bottomed skillet will, just like the baking sheets, cook more evenly and allow you to get that nice, pretty sear on the chicken that adds a lot of flavor.
  • Cheese Grater – Hand grated cheese melts better than store-bought shredded cheese because it doesn’t have the added starches that prevent caking. I much prefer to grate my own cheese whenever possible and a good cheese grater makes the job a lot easier!

Enjoy!

With love from our simple kitchen to yours. 

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Outback Copycat Alice Springs Chicken




Outback Copycat Alice Springs Chicken
food, recipe, chicken
American
Yield: 4

Outback Copycat Alice Springs Chicken

Outback Copycat Alice Springs Chicken is bursting with flavor and so easy to prepare! It is no wonder its one of the most popular menu items at Outback Steakhouse! Tender chicken, honey mustard sauce, sautéed mushrooms, bacon and Swiss cheese turn ordinary, plain chicken into a meal you’ll want again and again!
prep time: 1 hour 10 Min cook time: 35 minstotal time: 1 hours and 45 mins

Ingredients

  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • salt and pepper
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • 6 slices bacon, cooked until crispy and cut in half
  • 2 cups button mushrooms
  • 1 tablespoon butter
  • 1 cup Monterrey Jack Cheese, grated
  • Fresh Parsley, chopped

Instructions

  1. Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours. 
  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  3. In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. 
  4. Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
  5. Place browned chicken on prepared baking sheet. 
  6. In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat. 
  7. Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese. 
  8. Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
  9. Top with fresh parsley and serve with reserved honey mustard sauce for dipping. 







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2 comments:

  1. Are you saying you put the raw bacon on the chicken and then cover it with cheese? When does it get crisp?

    ReplyDelete
    Replies
    1. In the Ingredients list it says "6 slices bacon, cooked until crispy and cut in half".

      Delete

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