The wonderful world of Facebook floated a recipe across my page that people were calling ‘Outback Steakhouse Alice Springs Chicken’. I’ve only ever eaten at Outback Steakhouse twice, and I have no idea what their chicken tastes like. But, the recipe looked good, so I’ve given it a shot and have adapted it accordingly. I’ve provided my notes below, just to help you see how I made the dish.
I had pre-seasoned the breasts, individually wrapped them in cellophane and froze them in a freezer bag, so they ‘marinated’ in the seasoning as they thawed. The seasoning I used this time around was the Club House Roasted Garlic and Peppers from Costco (I buy it in a big container because 1) it’s way cheaper and 2) I really like pre-seasoning chicken and pork with this seasoning before vacuum seasoning it and freezing it.
I didn’t actually pound the chicken this first time I made it… I forgot! It would definitely be easier to keep all the goodies on top of the chicken if they were flatter! The chicken would also cook quicker and more evenly if they were pounded to a more even size. Put the chicken in a zippered plastic bag to pound them with a wooden mallet, to keep everything clean.
For the dried onion flakes, I used Epicure Selections French Onion Dip Mix this time. I didn’t have any other dried onion flakes on hand. For the cheese, I used Cracker Barrel Monterey Jack with Jalapeno natural cheese slices. With sales and coupons I can get the package of 11 slices for $2.49!
The Honey Mustard Sauce would actually be great for a lot of things – keep this recipe on hand for a dipping sauce for chicken fingers!
4 boneless skinless chicken breasts, pounded a bit
your favourite multi-purpose seasoning (seasoning salt; Club House Roasted Garlic and Peppers; etc.)
6 strips bacon, cut into chunks
2 cups fresh mushrooms, sliced
2 cups shredded colby/jack cheese or 4 large slices (e.g. Cracker Barrel pre-cut)
Honey Mustard Sauce:
1/4 cup yellow mustard
1/3 cup honey
2 Tbsp mayonnaise
2 tsp dried onion flakes
Preheat the oven to 350F. Line a cookie sheet with aluminum foil.
Cook the chicken and mushrooms:
Pound and season the chicken, wrap it and refrigerate for at least 30 minutes.
Cook the bacon in a large skillet until crisp. Remove the bacon with a slotted spoon and place on paper towel to drain. Fry the chicken in the bacon grease on med/med-high until browned on each side, 3-5 minutes. Place chicken on the cookie sheet.
Sauté the mushrooms in the remaining bacon grease until slightly cooked.
Make the sauce: Combine all the ingredients for the sauce and mix well with a small whisk.
Prepare the chicken:
Spread some of the honey mustard sauce on each chicken breast – probably about 1-1.5 Tbsp on each piece. Keep the rest of the sauce for serving.
Evenly distribute the mushrooms onto each piece of chicken, followed by the bacon and cheese.
Bake for approximately 30 minutes until chicken is cooked and cheese is melted.
Sprinkle with parsley (fresh or dried). Serve with the remaining honey mustard sauce. Enjoy!
The dish doesn’t look pretty when it comes out of the oven, but you can see why it’s so important to line the cookie sheet with aluminum foil – I wouldn’t want to scrub this mess! When you plate the chicken, scoop up the rogue mushrooms so they don’t go to waste.