Monday, January 7, 2013

Week 1: Alice Springs Chicken

Recently I saw a pin on Pinterest and knew I had to try the recipe.
 In fact, I wanted to go to the store right then, buy the ingredients and make it immediately.
Outback is one of our favorite date night restaurants; but we seldom order chicken when we are there.  Several people in the last week have told me their favorite Outback entree to order is Alice Springs Chicken.  So I guess it is rather popular and we have really been missing out!
I found a recipe online that stated that Outback's recipe for honey mustard is 1 and 1/2 cups of Hellmann's Mayonnaise, 1/4 cup Grey Poupon ( do not substitute) and 1/2 cup honey.  So I used this recipe instead of the recipe found on Pinterest.

Alice Springs Chicken 
  (Source: Debra Pate)
4 boneless, skinless chicken breasts

season salt
cracked black pepper 
4-6 pieces of bacon
1 cup sliced mushrooms
2 cups, extra sharp cheddar cheese
Honey Mustard Sauce (1 and 1/2 cups Hellmanns Mayo, 1/4 cup Grey Poupon Mustard (no substitutes) and 1/2 cup honey) 

Prepare the Honey Mustard Sauce and set aside.
Cook bacon in a large skillet until crisp. Set aside and save bacon grease.

Pound chicken breasts with a meat mallet or rolling pin. I place the chicken breasts between two large sheets of parchment paper before I pound them. 

Season chicken breasts with salt and pepper and saute in the bacon grease for 4-5 minutes per side.   

Transfer chicken breasts to a lightly greased casserole dish and spread the Honey Mustard Sauce on each piece.  Layer with mushrooms and bacon.

Bake at 350 for 30 minutes, top with cheddar cheese and bake for 5 more minutes.

If you do not pound the chicken breasts they will take longer to bake at 350 degrees.  Make sure the chicken is cooked all the way through before serving.
Serve with the remaining Honey Mustard Sauce.

Happy Cooking!

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