Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken


  • four boneless skinless chicken breasts, pounded to 1/2 inch thickness
  •  Lowry’s Seasoning Salt
  • six bacon slices
  • a quarter cup regular mustard
  •  1/3 cup honey
  • two Tbsp. Mayonnaise
  • two teaspoons dried onion flakes
  • onecup sliced fresh mushroom (I omitted because my family does not like mushrooms)
  • two cup shredded Colby/Jack cheese


– First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for thirty 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 three to five minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.

– To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.

– Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

– Bake in a three hundred fifty ° oven for thirty 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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