Outback's Alice Springs Chicken

This is not a health food recipe, but it is mighty tasty. Everything in moderation, right?
I found this recipe for Alice Springs Chicken on Pinterest. I've forgotten on which blog it was posted. Whomever developed it did well as it tastes good and has clear directions. The amounts of ingredients seem correct.
I've never ordered the Alice Springs Chicken at Outback Steakhouse so I don't know how this compares, but it is delicious in its own right.


OUTBACK’S ALICE SPRINGS CHICKEN
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese
 
First, sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
 
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
 
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
 
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
 
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
 
Serve with the left over Honey Mustard Sauce that you made.

Comments

Post a Comment

Popular posts from this blog

Family cooking contest reinvents hot dogs

Image
I'm fortunate to be virtual friends with today's guest blogger, Kara Glenn, because we share a love of food. I ogled her photos of Thanksgiving dinner one year and sent her a Facebook friend request for that reason (though I had met her in person when we worked for the same company years ago.) And I'm excited to share with you the cooking contests her family holds. Without further delay, meet Kara. Kara Glenn lives in Morgantown with her husband Trevor and Golden Retriever Kelsey. She currently works for the Department of Energy doing design work, and enjoys cooking, reading (mostly Harry Potter), blogging, gaming with her husband and spending time with her family. Here's her story of a recent family get-together over Columbus Day. One of my family's favorite activities is eating. OK, actually it's our favorite. My mom went to culinary school in New Orleans, and good food has always been the centerpiece of our gatherings. With the growing popularity of the Food
Read more

Farewell, My Hero (Burger)

One of my guilty pleasures -- the Hero Burger -- is gone from the market. A Hero Burger is two hamburger patties on a six-inch hero sandwich bun, topped with grilled salami and ham, cheese, mayo, lettuce and tomato and grilled onions if you wish. Late this summer I noticed that the Dairy Mart in my town became a Mountaineer Mart. Throughout the fall more Dairy Marts and All Star Expresses in my area became Circle K convenience stores. The Hero Hut sandwich stations in them closed. Finally this week I noticed that the standalone Hero Hut restaurant in Sabraton has also shuttered. Chico Enterprises sold 26 stores to Circle K and at least one to Mountaineer Mart. From now on, I will only get Hero Hut's signature sandwich, my guilty pleasure -- a Hero Burger -- if I make it myself and then it doesn't taste quite the same. Hero Huts have been around since my childhood, if not before. I'm sad to see them go.
Read more

Old-fashioned candy: January Thaw

Image
Among my fondest memories of growing up in an Appalachian holler is the food, specifically the sweets. Late last year, foodie trend watchers predicted old-fashioned candy is going to be hot this year. I have yet to see Google return this recipe in response to my request for "old-fashioned candy." Trust me, it's a goodie. As a kid, I never gave much thought to why January Thaw was called that -- we sometimes made it in months other than January -- but a Web site that printed a recipe similar to my mom's says it’s because it looks like muddy slush. I assure you it's much tastier. And as the foot or so of snow outside my house has melted this week, the candy doesn't much resemble what's in my yard. Nor does the batch I made tonight exactly match what I remember from 25 years ago. I chalk that up to ingredients and technique and I'll throw in different elevation for good measure. While not "perfect", it's still pretty good -- who could find f
Read more