My favorite meal from Outback Steakhouse is the Alice Springs Chicken, no bacon, no mushrooms, with a side of mashed potatoes. I don’t know if I have ever eaten anything else there. And of course, the good bread to start and the Aussie fries as an appetizer!! Ok, now I’m hungry.
Anyways, it’s so good, but with two young kids, we don’t always get to go out. Not to mention the cost for four people to go out to eat. So I decided I could try to make it at home. I looked up some copycat recipes online and tried a few but it just never tasted right. So I started tweaking things and this is what we came up with.
The marinade is the most important part of the meal to give it the flavor that I love so much. This is what really took some tweaking and changing and substituting to get as close as I can. It still isn’t perfect, but it’s close enough for me.
I use my stand mixer to make the marinade, but you can use an electric hand mixer. I’m sure you could also mix it by hand with a whisk, but it may not blend together quite as well. I personally don’t like bacon or mushrooms on mine but make it with them for Justin and the boys. I know, who doesn’t like bacon, right?
The chicken tastes best when you give it a couple of hours to marinate before cooking. Sometimes I forget, though, and go without a lot of marinating time and it still tastes delicious. To make the marinade, combine the dijon mustard, maple syrup, vegetable oil, and lemon juice in a mixing bowl and whisk until combined. Pour this over your chicken and refrigerate for two hours.
When you are ready to start cooking, warm a medium-sized saute pan over medium heat. Add the chicken and all of the marinade to the pan. If you forgot to marinate the chicken ahead of time, pour the marinade into the pan with the chicken at this time. Cook the chicken, flipping as needed until it is cooked through.
Meanwhile, cook the bacon as desired. Since I don’t eat bacon, this is always Justin’s job. I’ve never even cooked bacon before. You also need to saute the mushrooms in a small pan with a tablespoon of butter or oil, just until they are softened.
Once the chicken is completely cooked, turn the heat to low and top each chicken breast with two slices of bacon and some mushrooms.
Cover the entire thing with 1/4 of each of the cheeses and cover the pan until the cheese melts.
Garnish with parsley and serve immediately.
- 1/2 cup dijon mustard
- 1/2 cup maple syrup
- 1 1/2 tsp vegetable oil
- 1/2 tsp lemon juice
- 4 chicken breasts boneless, skinless
- 1 tbsp butter
- 2 cups mushrooms sliced
- 8 slices bacon
- 1 cup monterey jack cheese shredded
- 1 cup cheddar cheese shredded
- 2 tsp parsley
Using an electric mixer, combine dijon mustard, maple syrup, vegetable oil, and lemon juice in a small bowl
Pour marinade over chicken and marinate, covered, in the refrigerator for about 2 hours
Warm a medium-sized saute pan over medium heat
Pour all of the marinade and chicken into the pan and cook until the chicken is done through, flipping as needed
Meanwhile, cook the bacon as directed
Sauté the mushrooms in butter in a small frying pan until they are soft
Once the chicken is cooked, turn the heat to low and stack two pieces of bacon, crosswise, on each chicken breast
Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly
Spread about 1/4 cup Monterey Jack cheese onto each piece, followed by 1/4 cup cheddar cheese
Cover the pan for about 5-7 minutes or until cheese is melted and starting to bubble
Garnish with parsley and serve immediately
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