Alice Springs Chicken

Name: Alice Springs Chicken
Yield: 4 servings
Ingredients: 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 tsp dried onion flakes; 1 cup sliced fresh mushrooms (optional); 2 cups shredded Colby/Jack cheese

9 ingredients•9 steps•4 servings

Outback Steakhouse

Ingredients

Chicken

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices

Honey Mustard Sauce

1/4 cup regular mustard
1/3 cup honey
2 Tbsp mayonnaise
2 tsp dried onion flakes

Topping

1 cup sliced fresh mushrooms (optional)
2 cups shredded Colby/Jack cheese

Instructions

1
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
2
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside.
3
Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned.
4
Place browned chicken in a 9" × 13" casserole dish or pan.
5
Make the honey mustard sauce: In a small bowl, mix the mustard, honey, mayonnaise, and dried onion flakes.
6
Spread some of the honey mustard over each piece of chicken.
7
Layer each chicken breast with mushrooms, crumbled bacon, and shredded cheese.
8
Bake at 350°F for 30 minutes, or until cheese is melted and chicken is done.
9
Serve with the leftover honey mustard sauce.

💡 Cook's Notes

One of Outback Steakhouse's most popular dishes.

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