“Outback Steakhouse Alice Springs Chicken” is a renowned recipe that tantalizes taste buds with its unique blend of flavors. This dish features a well-seasoned, perfectly grilled chicken breast as its centerpiece. The chicken is marinated to imbue deep, savory flavors, and then grilled to achieve a golden-brown exterior with a tender, juicy interior. The highlight of the dish is a generous topping of honey mustard sauce, which adds a delightful sweet and tangy zest. This sauce is a signature element, crafted from a blend of honey, Dijon mustard, and a mix of secret spices, balancing sweetness with a mild kick.
The chicken is then smothered in a rich layer of sautéed mushrooms, which add an earthy depth to the dish. The mushrooms are cooked to a soft, succulent texture, absorbing the flavors of the sauce and chicken. This is followed by a lavish sprinkle of crispy bacon pieces, providing a crunchy contrast to the tender chicken and mushrooms. The bacon adds a smoky, salty element that complements the sweetness of the honey mustard sauce.
Finally, the dish is topped with a generous amount of melted cheese, often a mix of cheddar and Monterey Jack, creating a gooey, creamy topping that binds all the components together. The cheese is melted to perfection, creating a golden, slightly crispy top layer that adds a rich, indulgent quality to the dish.
The Alice Springs Chicken is typically served with a side of fresh, crisp vegetables and a hearty portion of seasoned fries or a baked potato, making it a satisfying, well-rounded meal. The combination of flavors and textures—sweet and tangy sauce, savory chicken, earthy mushrooms, crispy bacon, and creamy melted cheese—makes this dish a beloved favorite for many.
Ingredients
3 large boneless skinless chicken breasts
6 slices of thick-cut bacon
2 C. Shredded cheddar cheese
Salt and pepper to taste
⅓ C. Chopped green onions for garnish
Preparation
Chicken
Preheat the oven to 350 degrees.
Slice each chicken breast in half lengthwise.
Season each side of the chicken with salt and pepper to taste, and bake for 25 minutes.
While the chicken is cooking, partially cook the bacon until the fat is all rendered from it, but it is not crispy yet.
Remove the chicken from the oven, cut each piece of bacon in half and place the strips of bacon on top of each piece of chicken.
Return the chicken to the oven and cook for an additional 10 minutes.
Remove the chicken again, top with the shredded cheese and bake another 5 minutes.
Top with green onions for garnish before serving.