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Prep Time: 35 minutes Cook Time: 30 minutes Total Time: 1 hour 5 minutes Yield: 4 servings Category: Main Course Method: Baking Cuisine: American Diet: Omnivore
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- Lowry’s Seasoning Salt
- 6 bacon slices
- 1/4 cup regular mustard
- 1/3 cup honey
- 2 tablespoons mayonnaise
- 2 teaspoons dried onion flakes
- 1 cup sliced fresh mushrooms (optional – omit if preferred)
- 2 cups shredded Colby/Jack cheese
Instructions:
Step 1: Marinate the Chicken
- Sprinkle and rub the chicken breasts with Lowry’s Seasoning Salt. Cover and refrigerate for 30 minutes.
Step 2: Cook the Bacon 2. While the chicken is in the refrigerator, cook the bacon in a large skillet until it’s crisp. Remove the bacon from the skillet and set it aside. Do not discard the grease.
Step 3: Sauté the Chicken 3. In the same skillet with the bacon grease, sauté the marinated chicken breasts for 3 to 5 minutes per side, or until they are browned. Place the browned chicken in a 9″ x 13″ casserole dish or pan.
Step 4: Prepare the Honey Mustard Sauce To make the Honey Mustard:
- In a small bowl, mix the regular mustard, honey, mayonnaise, and dried onion flakes.
Step 5: Assemble the Dish 5. Spread some of the Honey Mustard sauce over each piece of chicken.
- Layer the chicken with sliced mushrooms (if using), crumbled bacon, and shredded Colby/Jack cheese.
Step 6: Bake 7. Bake the dish in a preheated 350°F (175°C) oven for 30 minutes, or until the cheese is melted, and the chicken is fully cooked.
Step 7: Serve and Enjoy! 8. Serve your delicious Outback Steakhouse Alice Springs Chicken while it’s still warm, and enjoy the flavors!
Note: This recipe brings the flavors of Outback Steakhouse’s famous dish right to your home. It’s a savory and sweet combination that’s sure to be a hit with your family and friends.
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