Alice Springs Chicken

My favorite dish (maybe also the only one I've ever ordered) from Outback Steakhouse is the Alice Springs Chicken.  I've looked online several times in the past and have been unable to find a copy cat recipe.  Until I found this one.  Super excited to finally find a recipe, I gave it a go and was not disappointed. It was pretty easy to make and, although this is not Outback's exact recipe, it comes pretty darn close.  Close enough that I'll be making it again.  I'm not even going to try to tweak it to make it closer to Outback's -- it's that close. 

Slightly Adapted From:  The Finer Things In Life

What You Will Need:
4 Boneless Skinless Chicken Breasts, pounded to 1/2 inch thickness
Seasoning Salt to Taste
6 Slices of Bacon, cut in half
1/4 Cup Mustard
1/3 Cup Honey
2 Tbsp Mayonnaise 
2 Tsps Onion Powder
1 Cup Fresh White Button Mushrooms, sliced
2 Cups Shredded Colby Jack Cheese

Here's What You Do:
1.  Sprinkle season salt on the chicken breasts and rub in well.  Cover and refrigerate for 30 minutes. 

2.  While the chicken is in the refrigerator, cook your bacon (I baked mine).  Save the bacon grease. 

3.  Preheat the oven to 350 degrees. 

4.  Saute the chicken in the bacon grease for about 5 minutes per side (until browned).  As you cook each piece of chicken, place the cooked chicken in a 9 x 13 baking dish.

5.  In a bowl, mix the mustard, honey, mayo, and onion powder.  Apply this mixture to each chicken breast. 

6.  Place a layer of mushrooms, bacon, and shredded cheese on each chicken breast. 

7.  Bake the chicken for about 30 minutes, or the cheese is melted and the chicken is completely cooked through.   

8.  Serve the chicken with the remaining honey mustard sauce that you made in step 5. 

I served my Alice Springs Chicken with garlic mashed potatoes and green bean casserole.   It was delicious!

Enjoy!