Recipes

[Carol1229]

We rarely go out to eat these days....I'd rather spend the money on food at the grocery store and know what's in the meals I serve.

Quite a few years back, we went to the Outback Steakhouse for our anniversary. Neither of us had been there and heard a lot about it. Go figure-we go to a steakhouse and order chicken.......both of us love steak and Bob does a great job cooking it at home-besides, the prices attached to the ones on the menu about made us choke.

We ordered their Alice Springs Chicken and boy we weren't disappointed. We both LOVED it.

I set out to try and replicate the flavors at home. I had picked up an Allrecipes cookbook at a yard sale and lo and behold-I stumbled across this recipe. Sure enough-it had all the components in it that were in that wonderful chicken at the restaurant.

I've been making this for quite a few years. The original recipe is wonderful, but along the way I've made some slight changes to suit what we like.

Seasoning salt isn't something I use a lot of. I found a mix of spices that work just as well for us and give plenty of flavor. With mustard, bacon and cheese-I don't find the need to add more salt.

The original recipe also calls for adding the cheese at the beginning of the baking time. I like adding it after the chicken is just about cooked through and just letting it melt. Baking it a full 20 minutes pretty much melts it away. I also cut the cheese amount in half-we think it's plenty for the dish.

The chicken is nice and moist and that touch of honey-mustard sauce with the bacon, mushroom and cheese topping really puts it over the top. I usually drizzle a little of the reserved honey-mustard sauce over the chicken when it's plated.

Bob requested this dish the other day and we finally got some photos taken. If you've had the Alice Springs Chicken at the Outback and enjoy it-give this one a try. It may not be an exact replica, but it sure is delicious.

Carol


AUSSIE CHICKEN
(Source: adapted from allrecipes 30 Minutes To Cook cookbook-posted by beckie-original recipe found HERE)

4 boneless, skinless chicken breast halves
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. black pepper
6 slices bacon, cut in half
1/4 c. prepared mustard
1/3 c. honey
2 Tbsp. mayonnaise
2 Tbsp. finely minced onion
1 Tbsp. vegetable oil
1 c. sliced fresh mushrooms
1 c. shredded Colby-Jack cheese
2 Tbsp. chopped fresh parsley

Pound down the thick end of the chicken breast so that the chicken will be an even thickness .

Combine onion powder, garlic powder, paprika and pepper in a small bowl; mix well, Sprinkle over both sides of the chicken breasts halves. Cover and refrigerate for at least 30 minutes. I usually do this in the morning and let the rub marinate into the chicken for the day.

Preheat the oven to 350 degrees. Spray a 13x9-inch baking dish with nonstick cooking spray; set aside.

In a medium bowl, combine the mustard, honey, mayonnaise and onion; whisk to combine. Remove 1/2 cup of the sauce for spreading on the chicken; cover the remaining sauce and place in the refrigerator.

Cook the bacon in a large skillet just until it's starting to brown and crisp-it will be cooking the rest of the way in the oven. Remove from the pan to a paper towel lined plate to drain.

Heat the oil in a large skillet over medium heat, or preheat a grill pan over medium high heat; spray with nonstick cooking spray. Cook the chicken for 3-5 minutes on each side or until lightly browned.

Remove the chicken from the pan and place in the prepared baking dish. Spread each chicken breast with the 1/2 cup reserved honey mustard sauce. Top each chicken breast with some of the sliced mushrooms, then 3 slices of bacon. Bake @ 350 degrees for 15-20 minutes or until the chicken is cooked and juices run clear.

Sprinkle each chicken breast with 1/4 c. shredded cheese; return to the oven and bake @ 350 degrees for 3-5 minutes or until cheese is melted.

Sprinkle with chopped parsley. Serve with the reserved honey-mustard sauce. 4 servings.