Back when we first started dating, my husband was working at Outback, which also gave him a 50% discount. So, that's basically the ONLY place we ate for a long time. And even though he doesn't work there anymore, it's still our go-to place to eat. Ok, I'll be honest, we eat at Outback for almost every single "special" occasion. Sometimes we just make up an occasion so we can justify going to eat there. It's SO GOOD!
For a while I would order the same thing off their menu. Alice Springs Chicken. A mountain of cheese, mushrooms and bacon on top of a chicken breast makes the perfect combination of flavors, not to mention awesome leftovers for lunch the next day!
When I found this reciepe in my new cookbook, it was one of the first ones I tried out! (with only a few slight changes)
Just Like: Outback Steakhouse Alice Springs Chicken
Honey Mustard Marinade:
4 boneless chicken breasts, halved
1 Tablespoon vegetable oil
2 Cups sliced mushrooms
2 Tablespoons butter
salt and pepper, to taste
paprika, to taste
8 slices bacon, cooked
1 Cup Monterey Jack cheese, shredded
1 Cup cheddar cheese, shredded
In a small bowl, combine all the marinade ingredients together for about 30 seconds. Place chicken in a plastic ziplock bag and pour about 1/3 of the marinade in with the chicken. Press out as much air as you can and seal the bag. Marinate in the refrigerator for about 2 hours. Chill the remaining marinade for later.
Once the chicken as marinated, remove it from the bag and discard the bag. Preheat the oven to 375º. In a large skillet, heat 1 Tablespoon of oil and sear the chicken for about 3-4 minutes on each side until golden brown and cooked through. Transfer chicken to a baking dish.
In the same skillet, saute the mushrooms in butter.
Brush each chicken breast with some reserved marinade, season with salt, pepper and paprika. Break the bacon in half and stack four pieces of bacon on each chicken breast. Spoon the sauted mushrooms onto the bacon and sprinkle with Monterey Jack and Cheddar cheese evenly.
Bake the chicken dish for 7-10 minutes until the cheese is melted and starting to bubble.
Serve with steamed broccoli and remaining Honey Mustard Sauce.