The Alice Springs Chicken is a popular dish at Outback Steakhouse known for its grilled chicken breast topped with mushrooms, crispy bacon, melted cheese, and honey mustard sauce. While I can’t provide the exact Outback Steakhouse recipe, I can offer you a simplified version to try at home. Keep in mind that this is a recreation, and the exact proportions and ingredients used by Outback Steakhouse may differ.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup sliced mushrooms
- 8 slices of bacon, cooked until crispy
- 1 cup shredded Colby-Jack cheese (or a similar cheese blend)
Honey Mustard Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions:
- Preheat your grill or oven to medium-high heat.
- Season the chicken breasts with salt and black pepper.
- Grill the chicken breasts until they are fully cooked, typically 6-8 minutes per side, depending on thickness.
- In a skillet, sauté the sliced mushrooms until they are tender.
- Prepare the honey mustard sauce by whisking together mayonnaise, Dijon mustard, honey, yellow mustard, white vinegar, garlic powder, salt, and black pepper in a bowl. Adjust the seasoning to your taste.
- Once the chicken is almost done, top each breast with sautéed mushrooms, 2 slices of crispy bacon, and a generous amount of shredded cheese. Close the grill lid or transfer the chicken to the oven and cook until the cheese is melted and bubbly.
- Remove the chicken from the grill or oven and drizzle each breast with honey mustard sauce.
- Serve the Alice Springs Chicken with your favorite sides, such as mashed potatoes, steamed vegetables, or a side salad.
This homemade version captures the essence of the Outback Steakhouse dish. Feel free to adjust the ingredients and proportions to suit your taste preferences. Enjoy your meal!