Contrary to popular belief, I do still possess some domestic skills... I am just a bit more hesitant to exercise these skills than I used to be. ANYWAY, I got the crazy idea (based on a craving I think) to try and find a recipe for something close to Outback's Alice Springs Chicken. OH MY GOODNESS... I found (and slightly altered) this recipe... It's not exactly like The Alice, but it's pretty close AND surprisingly easy (I can make it start to finish in less than 30 minutes... now that's saying something!) There is one drawback... it's not even close to healthy (I must admit I am typing this while watching the Biggest Loser, which is some kind of irony) But who cares! It is G-O-O-D! Give it a try... you'll be glad you did.
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| Not the prettiest, but umm umm tasty! |
Almost Alice Springs Chicken...
Honey Mustard marinade/dipping sauce
Whisk together the following ingredients
• 1 cup Mayonnaise
• 4 tablespoons Sugar
• 4 tablespoons Cider Vinegar
• 6 tablespoons Honey
• 2 tablespoons French Mustard (don’t use the spicy kind… at least I didn’t think it tastes as good)
• 2 tablespoons Soy Sauce
Ingredients
• 4 skinless, boneless Chicken Breast halves
• 1 tablespoon Olive or Veg. Oil
• 2 cups sliced Mushrooms
• 2 tablespoons Butter
• Salt & Pepper to taste
• 8 slices Bacon – cooked
• Shredded Cheeses of your choice (original recipe calls for a cheddar-jack blend, but I once added a slice of swiss to the top of shredded cheddar and it was even better)
Directions:
1. Whisk together honey mustard ingredients
2. Put chicken in baking dish or Ziploc bag to marinate, then pour half of the honey mustard marinade over the chicken… cover or seal bag & let marinate for at least two hours or as long as overnight. (Save remaining honey mustard in a sealed container in 'fridge.)
3. Preheat oven to 375 F
4. Heat up the oil in a frying pan (or large dutch oven… I prefer using a deeper pan to keep down on spattering) on the stove and sear each chicken breast 4 minutes per side until golden brown.
5. Transfer chicken to baking dish and brush with honey mustard (or just pour a little more honey mustard over each piece of chicken
6. Salt and pepper the breasts. (OPTIONAL)
7. Add butter to frying pan and saute mushrooms.
8. Stack bacon across each breast, spoon mushrooms on each breast and then top each piece with cheese
9. Cover pan with foil or lid and bake 10 minutes. serve with remaining honey mustard for dipping (OPTIONAL).
Honey Mustard marinade/dipping sauce
Whisk together the following ingredients
• 1 cup Mayonnaise
• 4 tablespoons Sugar
• 4 tablespoons Cider Vinegar
• 6 tablespoons Honey
• 2 tablespoons French Mustard (don’t use the spicy kind… at least I didn’t think it tastes as good)
• 2 tablespoons Soy Sauce
Ingredients
• 4 skinless, boneless Chicken Breast halves
• 1 tablespoon Olive or Veg. Oil
• 2 cups sliced Mushrooms
• 2 tablespoons Butter
• Salt & Pepper to taste
• 8 slices Bacon – cooked
• Shredded Cheeses of your choice (original recipe calls for a cheddar-jack blend, but I once added a slice of swiss to the top of shredded cheddar and it was even better)
Directions:
1. Whisk together honey mustard ingredients
2. Put chicken in baking dish or Ziploc bag to marinate, then pour half of the honey mustard marinade over the chicken… cover or seal bag & let marinate for at least two hours or as long as overnight. (Save remaining honey mustard in a sealed container in 'fridge.)
3. Preheat oven to 375 F
4. Heat up the oil in a frying pan (or large dutch oven… I prefer using a deeper pan to keep down on spattering) on the stove and sear each chicken breast 4 minutes per side until golden brown.
5. Transfer chicken to baking dish and brush with honey mustard (or just pour a little more honey mustard over each piece of chicken
6. Salt and pepper the breasts. (OPTIONAL)
7. Add butter to frying pan and saute mushrooms.
8. Stack bacon across each breast, spoon mushrooms on each breast and then top each piece with cheese
9. Cover pan with foil or lid and bake 10 minutes. serve with remaining honey mustard for dipping (OPTIONAL).
