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Outback Steakhouse's Alice Springs Chicken Recipe

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This recipe for Outback Steakhouse's Alice Springs Chicken, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnna Ludlow
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
1/2 cup honey mustard'
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice

Chicken:
4 skinless, boneless chicken breast halves
1 Tablespoon vegetable oil
2 cups sliced mushrooms (or 2 small cans drained mushroom pieces)
2 Tablespoons butter
salt and pepper
paprika
8 slices cooked bacon
2 cups shredded cheese

Directions:
Directions:
Combine all ingredients for marinade and pour 2/3 of it over chicken and marinate in refrigerator for 2 hours, or just pour in on right before cooking if you're bad at planning like me. Preheat oven to 375. Heat up oil in large frying pan over medium heat and sear chicken breasts, 3-4 minutes per side, or until golden brown. Place chicken on oven safe pan and place in oven. While chicken is baking, saute mushrooms in butter. Once chicken is cooked through, brush each piece with a little more marinade (not the marinade the raw chicken was in, duh), season with salt and pepper, and a dash of paprika. Stack two pieces of bacon crosswise on each piece of chicken, spoon sauteed mushrooms on top and shredded cheese on top of that. Continue baking until cheese is melted. Serve any leftover sauce for dipping.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
We half this recipe, using half of all ingredients, except use two whole boneless, skinless chicken pieces, not halves, and we like to use the full recipe of marinade so we have lots of extra to dip the chicken in.

 

 

 

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