Outback Steakhouse is not a restaurant we visit very often; when we do go, it’s usually in a big group of people. Every time I have dined at Outback, someone orders Alice Springs Chicken and raves about how wonderful it tastes. When I bumped into this recipe on Kelly Jonson’s boards that she captured from The Finer Things in Life, I thought it might be worth my time in the future. Right-o!
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
6 slices bacon, cut in half
¼ cup regular mustard
¼ to 1/3 cup honey
2 tablespoons mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushrooms
2 cups shredded Colby/Jack cheese
I do not own a meat tenderizer. Never fear! I got a kick watching my husband teach me the “improvising” way of flattening the filets. Wrap the filet in parchment paper (I’m sure wax would work too) and place on a wooden cutting board. Then, very quickly and with meaning, smash another cutting board over the chicken. Voila! Flattened chicken breasts!
I did not change any ingredients in the recipe and I followed the steps to a T. The bacon was a pain because I couldn’t find my screen to keep it from splattered. I will admit, placing the chicken into the grease sent quite the sizzle through the kitchen–a little unnerving for a bacon newbie.
Before it was cooked, it looked a little sloppy and slightly resembled a wet burrito:
The final product, however, right on! Mike was afraid he’d suffer 3rd degree burns if I asked him to check the oven more than once–the smell permeates the entire house and it smells oh-so-good!
Served with greenbeans for some variance in color.
Taste: 5/5 (I think I would replace the French’s regular mustard with Dijon mustard to give it a slight boost)
Presentation: 5/5 (easy to serve)
Ease of preparation: 5/5
Availability of ingredients: 5/5
Ease of cleanup: 3/5 (the grease makes washing by hand a bit of a pain–I think a dishwasher would be no problem)
This recipe is phenomenal, filling, and fun! Highly recommended for sharing with company.