Alice Springs Chicken

 

      This is a copycat recipe from Outback Steakhouse and perfected locally.  We have plenty of venison and seafood in the freezer; just trying to balance out the pork, seafood, and poultry.  Unless you're cooking for a large group, be sure to buy smaller chicken breasts as they tend to enlarge when pounded out.  This serves 4. I halved even this for Barb and I in the RV.  

4 boneless skinless chicken breasts, pounded to 1/2-inch thickness

Lawry’s Seasoning Salt

6 bacon slices

1/4 cup regular mustard

1/3 cup honey

2 Tbsp Mayonnaise

2 tsp dried onion flakes

1 cup sliced fresh mushroom

2 cups shredded Colby/Jack cheese

 

     Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.  While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside.  Save the grease.

Pounded out chicken breasts

      Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.

Simmering chicken in bacon fat

      In a small bowl, mix the mustard, honey, mayonnaise, and dried onion flakes.  Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Ready to go in the oven

      Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.  Serve with the left-over Honey Mustard Sauce that you made.

Alice Springs Chicken just out of the oven

      We have never considered this cultural appropriation, just respect for cuisines throughout the world.  If you think this is as good as the original or better, you tell me.  I think the honey mustard sauce will take a bit of adjustment but served with mashed taters and kernel corn Barb liked it.   

Alice Springs Chicken w/mashed taters and kernel corn

"I think Australia has to be a country which has the welcome sign out" 

Paul Keating

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