Outback Steakhouse : Alice Springs Chicken

"Outback Steakhouse?  Outback Steakhouse!  Surely it's not a review of Outback Steakhouse?"  I can hear you saying it, and please, don't worry, I'm not reviewing Outback Steakhouse.  Not that there's anything wrong with Outback Steakhouse - I really like it there!  There used to be one up the road from our home in Michigan and I was a big fan of their ginormous frozen cocktails and the slices of carrot cake that could feed me for days.

But no.  I'm actually posting a recipe for one of their dishes, "Alice Springs Chicken".  I used to order it from time to time and really enjoyed it, but this recipe I pulled from Pinterest (yes, Pinterest, you know I'm addicted) is actually BETTER tasting than the original.  Possibly because I'm lazy and didn't pound the chicken breasts flat - it was VERY moist and tender and it's VERY easy.

Okey doke, get yourself ready ...

Outback Steakhouse Alice Springs Chicken (feeds 4)

• 4 boneless skinless chicken breasts (pounded to half inch thickness) - I was too lazy to pound, so they were fat chicken breasts
• Lowry's Seasoning Salt - we can't get that in Germany, so I used chicken seasoning powder from the herbs and spices section of the supermarket
• 6 bacon slices - don't know why they say 6, I used a whole pack - mmmmm, bacon
• 1/4 cup regular mustard - I didn't measure it
• 1/3 cup honey - I didn't measure it
• 2 Tbsp Mayonaisse - I didn't measure it
• 2 tsp dried onion flakes - surprise, I didn't measure it
• 1 cup sliced fresh mushrooms - I used more
• 2 cups shredded Colby/Jack cheese - we can't get either of those cheeses here in Germany, so I used a bag of ordinary shredded cheese, and didn't measure it - I know, the shock ...

1. First, sprinkle and rub chicken breasts with seasoning salt, cover and refrigerate for 30 minutes (I didn't rub the seasoning salt in, and I didn't refrigerate it for 30 minutes).
2. Cook bacon until crisp, remove bacon and set aside, keep bacon fat in pan.
3. Eat some bacon straight from the pan and burn your mouth, self medicate with cocktail (oh, maybe that's just me ...)
4. Saute chicken in bacon fat in pan for 3-5 minutes on each side, until browned.
5. Place chicken in casserole dish or pan (I lined the baking pan with baking paper as I didn't want to be scraping melted cheese off things for weeks).
6. In small bowl mix mustard, honey, mayo and dried onion flakes.
7. Spread some of the honey mustard mix over each piece of chicken and top with mushrooms, crumbled bacon (I didn't crumble mine) and shredded cheese.
8. Bake in 350 (180c) oven for 30 minutes (I cut into one of mine to make sure it was cooked all the way through after about 20 minutes, and it was)
9. Serve with leftover honey mustard sauce (I used all of mine on the chicken, that's what you get when you don't measure!)

Give it a try and let me know what you think.  We really enjoyed it and I'm definitely making it again!

Oh, and FYI, we don't have Outback Steakhouse in Australia - 'tis a brilliant American marketing ploy.  Actually, I blame Crocodile Dundee ...