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 any electric mixer. I’m sure you could also mix it by hand, but it probably won’t blend together quite as well. I personally don’t like bacon or mushrooms, I know, who doesn’t like bacon, right? But I left them in the recipe for anyone who wants it.
- 1/2 cup Grey Poupon 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 vegetable oil
- 2 cups mushrooms sliced
- 2 tbsp butter
- Salt & Pepper
- 8 slices bacon
- 1 cup monterey jack cheese shredded
- 1 cup cheddar cheese shredded
- 2 tsp parsley
Using electric mixer, combine mustard, syrup, oil, and lemon juice in small bowl
Whip mixture for about 30 seconds
Pour about 2/3 of marinade over chicken and marinade, covered, in refrigerator for about 2 hours. Chill remaining marinade for later
Cook bacon as directed
Heat frying pan with 1 tbsp oil over medium heat
Sear chicken in pan for 10-12 minutes per side or until golden brown and cooked through
As the chicken is cooking, sauté the mushrooms in butter in a small frying pan
Brush each seared chicken with a little of the reserved marinade
Season each chicken with salt and pepper and a dash of paprika
Once chicken is cooked, turn off heat 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 breast, followed by 1/4 cup cheddar cheese
Cover pan to keep in heat for 5-7 minutes or until cheese is melted and starting to bubble
Sprinkle each chicken breast with 1/4 teaspoon parsley
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