Alice Springs Chicken – Outback Steakhouse Copycat Recipe


Honey Mustard Marinade:

1 cup Dijon mustard (Grey Poupon works best)
1 cup honey (I always use local honey…helps with allergies!)
1/2 cup mayonnaise (real mayo…not Miracle Whip)
1 1/2 teaspoon lemon juice


4 chicken breasts (boneless, skinless – halved)
1 tablespoon vegetable oil
2 cups mushrooms (sliced)
2 tablespoons butter
salt and pepper (to taste)
paprika (also to taste)
8 slices bacon cooked
1 cup Monterey Jack or Colby Jack cheese (shredded)
1 cup Cheddar cheese (shredded)
2 teaspoon fresh parsley (finely chopped)


  1. Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Blend the mixture for about 30 seconds with a fork or whisk. Place the halved chicken breasts in a gallon sized plastic bag and pour in about a third of the marinade. Seal the bag, squeeze out the air, marinate in the refrigerator for about 2 hours.
  2. After the chicken has marinated, remove chicken from bag and discard the marinade. Preheat the oven to 375 degrees and heat a cast-iron frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat. (If you don’t have a cast-iron frying pan, transfer the chicken to a baking dish).
  3. Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
  4. Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
  5. Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

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Alice Springs Chicken Recipe

Pecan Chicken


4 boneless chicken breasts, cut in half

Dipping mixture
2 large eggs, beaten
1 cup half-and-half

Coating mixture
1 cup finely chopped pecans
1 cup seasoned dry breadcrumbs
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
½ teaspoon fresh ground pepper


Preheat oven to 350-degrees. Rinse chicken under cold running water. Pat dry with paper towels. Cut each breast in half and set aside. Mix dipping ingredients and place in a shallow pan. Mix coating ingredients and place in another shallow pan. Dip each breast half in the dipping mixture then in the coating mixture. Coat a
13 x 9 x 2-inch baking pan with cooking spray. Lay coated breast halves in a single layer. Bake for 50 to 55 minutes or until juices run clear.

Yield: 8 servings.

Glazed Chicken


2 boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 small sweet yellow onion, cut into thin rings
1 celery rib, thinly sliced
½ cup chicken broth
½ cup spreadable fruit or apple jelly
1 tablespoon fresh parsley, minced
¼ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper


Brown chicken in oil on all sides; set aside. In pan drippings, sauté onion and celery until tender. Add broth, fruit, parsley and seasoning. Cook and stir over medium heat until fruit/jelly is melted. Return chicken to skillet. Cook uncovered for 30 to 35 minutes or until juices run clear. Place chicken on serving plates and spoon onion mixture over.

Yield: 2 servings.

Chicken Parmesan


4 boneless chicken breasts
Salt and fresh ground pepper
1 cup Italian bread crumbs
2 eggs, beaten
3 tablespoons vegetable oil
2 cups spaghetti sauce
1 cup shredded Mozzarella cheese
½ cup grated Parmesan cheese


Rinse chicken breasts under cold running water and pat dry with paper towels. Pound and flatten between two layers of plastic wrap. Lightly salt and pepper to taste. Dip chicken in beaten eggs and dredge in bread crumbs. Repeat! In a large skillet, heat oil to medium-high. Add chicken, turning and browning for 10 to 15 minutes or until juices run clear. Add spaghetti sauce and cook for 30 minutes over medium-low heat. Uncover and sprinkle cheeses over. Serve with a side of whole wheat spaghetti.

Yield: 4 servings.