Alice Springs Chicken (Outback Steakhouse)

[Becca_Anne]

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

 

Honey Mustard Marinade

 

1/2 cup Grey Poupon Dijon mustard

1/2 cup honey

1 1/2 teaspoons Vegetable oil

1/2 teaspoon lemon juice

 

4 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

2 cups sliced mushrooms (10-12 mushrooms)

2 tablespoons butter

salt

pepper

paprika

8 slices bacon, cooked

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

2 teaspoons finely chopped fresh parsley

 

1. Use an electric mixer to combine the dijon mustard,honey, 1 1/2 teaspoons oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds.

2. Pour about 2/3 of marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.

3. After the chicken has marinated, preheat the oven to 375 degrees F amd heat up an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat. (If you don't have an ovenprood skillet, transfer the chicken to a baking dish for baking.) Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan.

4. As the chicken is cooking, in a small frying pan saute the sliced mushrooms in the butter.

5. Brush each seared chicken breast with a little of the reserved honey mustard marinade (NOT the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish.

6. Season the chicken with salt, pepper, and a dash of paprika.

7. Stack two pieces of cooked bacon, crosswise,on each chicken breast.

8. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast.

9. Spread 1/4 cup of Monterey Jack ceese onto each breast followed by 1/4 cup of Cheddar.

10. Bake the pan of prepared chicken breasts for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble.

11. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

 

 

This comes from TOP SECRET RESTAURANT RECIPES by Todd Wilbur. We loved this at Outback Steakhouse . Since we can't afford to eat there anymore, I located this and it's just as good made at home. I have to triple the marinade recipe because we like to have 2 baking dishes full. I hope everyone enjoys this!

 

mommafitz

 

[Guest Guest]

[Guest Guest]

Yes, I've GOT to try this this weekend!!!

 

THANKS, mommafitz!!!

 

BTW, I like to keep an eye on the Top Secret Recipes website. Every week they post a recipe for *just a week*. This week it's Key Lime Pie like Jimmy Buffet's Margaritaville restaurant's (never been there myself, but it sounds good!).

 

http://www.topsecretrecipes.com/recipes/markeyli.htm

[Becca_Anne]

Ladies, I have some of the Top Secret Recipe books. If there's something particular you'd be interested in, let me know and I'll see if I can find it. Better make it within the next few days tho. I'll have them suckers packed up before too long!

 

mommafitz

[Guest Guest]

Yummy! I'll be making it this weekend.

[logcabinmama]

Cat, I tried to get there, but it says that the page can't be found.

 

 

[Becca_Anne]

Snowmom, just type in www.topsecretrecipes.com and see if that works...............

 

 

mommafitz

[logcabinmama]

Ok, I'll try that.

 

 

[Homesteader]

Mommafitz..I made this last night and DH loved it. I almost left the bacon out since I'm not crazy about bacon. However, I left it in for the first time I tried the recipe and it was great. Thanks.