Saturday, December 17, 2016

Outback Steakhouse's Alice Springs Chicken






  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • Lawry's Seasoning Salt
  • 6 bacon slices
  • 1/4 cup regular mustard ( make sure LOW SUGAR)
  • 2 Tbsp. Mayonnaise
  • 2 teaspoons dried onion flakes
  • 1 cup sliced fresh mushroom
  • 2 cup shredded Colby/Jack cheese


How to Make It

  • First, 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. ***Do not discard grease.***
  • Saute 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.
  • MAYBERRYFAN'S LC HONEY MUSTARD
  • 1/2 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 teaspoon yellow mustard
  • 3/4 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 4 teaspoons granular Splenda or equivalent liquid Splenda
  • Mix all ingredients well. You can use this at once but I recommend letting it chill a few hours to allow the flavors to blend.
  • Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
  • 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.
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