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Outback Steakhouse Alice Springs Chicken Recipe

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This recipe for Outback Steakhouse Alice Springs Chicken, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Micah Welch


4 skinless, boneless chicken breasts, 1" think (OK if frozen)
honey mustard (recipe below)
6 pieces of bacon, sliced in half and fried crisp
1/2 tsp. McCormick Season All
1 c. sliced mushrooms (canned or in a jar, drained)
3 c. shredded Colby/Monterey Jack cheese
parsley for garnish

Honey Mustard:
1/2 c. prepared salad mustard
1.4 c, honey
1/4 c. light corn syrup
1/4 c. mayonnaise

Rub chicken breast with Seasonal All and set aside to marinate for 1 hour.
While the breast is marinating, fry bacon crisp and drain.
Gather all other items together and make ready for the preparation.
Prepare honey mustard per directions below.
Take chicken from marinade and saute' on medium heat in a pan with just enough oil to prevent sticking.
Cook on both sides until slightly golden and cooked in the middle but not dry; remove from pan.
Spread chicken breasts with honey mustard, cover with a layer of mushrooms and three slices of bacon and then sprinkle with shredded Colby/Jack cheese (chicken should be covered with shredded cheese).
Pop in heated oven at 350 or a microwave just until the cheese melts.
Sprinkle with parsley.
Extra honey mustard may be served on the side.

Honey Mustard:
Blend all ingredients together completely until smooth and free from lumps.
The corn syrup may be adjusted depending on how sharp the mustard might be, or to your taste.

Number Of Servings:
Number Of Servings:
4 servings




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