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Alice Springs Chicken
Copycat recipe for Outback Steakhouse’s Alice Springs Chicken. Marinate the chicken in a dijon sauce and top with bacon, mushrooms, and cheese for a delicious dinner.
Course
Main Dish
Cuisine
American
Diet
Gluten Free
Keyword
bacon, cheese, chicken, copycat recipe
Dietary Needs
Egg-Free, Gluten-Free, Nut-Free
Meat
Chicken/Turkey
Prep Time
30
minutes
Marinade Time
2
hours
Total Time
2
hours
30
minutes
Servings
4
Calories
770
kcal
Author
Stephanie Lynch
Equipment
Electric Mixer
Stand Mixer
Mixing Bowls - Stainless Steel
Saute Pan
Box Grater
Ingredients
Honey Mustard Marinade:
1/2
cup
dijon mustard
1/2
cup
maple syrup
1 1/2
tsp
vegetable oil
1/2
tsp
lemon juice
Chicken:
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
Instructions
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
Nutrition
Serving:
1
g
|
Calories:
770
kcal
|
Carbohydrates:
17
g
|
Protein:
70
g
|
Fat:
46
g
|
Saturated Fat:
21
g
|
Cholesterol:
236
mg
|
Sodium:
1087
mg
|
Potassium:
1193
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
673
IU
|
Vitamin C:
4
mg
|
Calcium:
457
mg
|
Iron:
2
mg