🧄 Alice Springs Chicken (Outback Copycat)
📝 Ingredients (Serves 4)
For the chicken:
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4 boneless, skinless chicken breasts
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1 tbsp olive oil
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Salt & black pepper
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1/2 tsp paprika (optional, for a smoky flavor)
For the honey mustard sauce:
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1/2 cup mayonnaise
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1/4 cup honey
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2 tbsp Dijon mustard (or yellow mustard)
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1 tsp lemon juice (optional but brightens it)
Toppings:
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8 slices bacon, cooked until crispy
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1 cup fresh mushrooms, sliced
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2 tbsp butter
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1 1/2 to 2 cups Colby Jack cheese, shredded (or a mix of cheddar and Monterey Jack)
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Optional garnish: chopped parsley or green onions
🔪 Instructions
1. Make the honey mustard sauce:
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In a small bowl, whisk together mayo, honey, mustard, and lemon juice.
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Set aside — or chill while you cook.
2. Season and cook the chicken:
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Pat chicken dry and season both sides with salt, pepper, and a little paprika.
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Heat olive oil in a large skillet or grill pan over medium-high heat.
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Cook chicken 5–7 minutes per side, or until golden and cooked through (165°F internal temp).
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Remove and set aside on a baking sheet or oven-safe dish.
3. Sauté mushrooms:
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In the same pan, melt butter and add mushrooms.
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Cook for about 5 minutes, stirring occasionally, until softened and browned.
4. Assemble the chicken:
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Spread a spoonful of honey mustard sauce over each cooked chicken breast.
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Top with sautéed mushrooms, 2 slices of bacon, and a generous handful of cheese.
5. Melt the cheese:
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Place the assembled chicken under the broiler for 2–3 minutes, or bake at 375°F (190°C) for about 10 minutes, until the cheese is melted and bubbly.
6. Serve:
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Drizzle with extra honey mustard sauce, and sprinkle with parsley or green onions, if desired.
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Serve with steamed veggies, mashed potatoes, or a side salad.
🔁 Tips & Variations
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Want extra flavor? Marinate the chicken in some of the honey mustard sauce for 1–2 hours.
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Swap mushrooms for onions or add both.
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Use turkey bacon or skip for a lighter version.
Let me know if you want a low-carb, air fryer, or meal prep version!
