Copy Cat Outback Steakhouse Alice Spring Chicken Recipe

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A few years ago my friend Jaime actually posted this recipe to the site under the name Honey Mustard Chicken and a few weeks ago it was brought to my attention that it tastes just like the Outback Steakhouse’s Alice Spring Chicken so I am sharing it again! This is one of our household staple meals and I serve it with rice and a veggie. Everytime I make it everyone’s plates are cleared:)

Ingredients for Copy Cat Outback Steakhouse Alice Spring Chicken

• 6 Boneless Skinless Chicken Breasts
• Seasoning Salt
• 6 Slices of Bacon (Cut in half)
• Sliced mushrooms
• Colby-Monterey Jack Shredded Cheese
• For Sauce
• 1/2 cup mayonnaise
• 1/2 cup yellow mustard
• 1/2 cup corn syrup
• 1/2 cup honey
• 2 Tbsp. Onion flakes (optional-more or less to taste)

Note: This will make 2 cups of sauce which is enough to make this recipe.  My husband and I double this and store it to use for all sorts of things for the next day or two – chicken nugget sauce for the kids or grilled chicken salad…we put it on wraps…all sorts of things!  It’s delicious!  Just make sure you have even parts of the first four ingredients and you can adjust this recipe however you want!

Copy Cat Outback Steakhouse Alice Spring Chicken Recipe Directions

• Rub Seasoning Salt on chicken breasts (make sure they are full chicken breasts – don’t slice them thin, even if you think you like your chicken thin, they need to be thick) and cover; let them sit in the fridge (up to an hour) while you get everything else ready
• Slice bacon in half and cook until crisp
• Wisk the sauce ingredients together in a bowl
• Preheat the oven to 350°
• Sear the chicken in a lightly oiled pan over medium heat for about 4 minutes on each side
• Pour a bit of the sauce in a 9×13 inch pan and place chicken on top and top with the bacon, mushrooms, cheese and honey mustard sauce
• Cook at 350° until the cheese is completely melted and chicken is cooked all the way through (about 15 minutes)

More Chicken Recipes: 

Slow Cooker Parmesan Garlic Chicken Bake

Rosemary Garlic Chicken Meatballs

Slow Cooker Asian Chicken

Dorito Chicken Casserole

Chicken and Potato Casserole

Side Dish Recipes:

Microwave Sweet Potato

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Copy Cat Outback Steakhouse Alice Spring Chicken

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Ingredients

• 6 Boneless Skinless Chicken Breasts
• Seasoning Salt
• 6 Slices of Bacon Cut in half
• Sliced mushrooms
• Colby-Monterey Jack Shredded Cheese
• 1/2 cup mayonnaise
• 1/2 cup yellow mustard
• 1/2 cup corn syrup
• 1/2 cup honey
• 2 Tbsp. Onion flakes optional-more or less to taste

Instructions

• Rub Seasoning Salt on chicken breasts (make sure they are full chicken breasts – don’t slice them thin, even if you think you like your chicken thin, they need to be thick) and cover; let them sit in the fridge (up to an hour) while you get everything else ready
• Slice bacon in half and cook until crisp
• Wisk the sauce ingredients together in a bowl
• Preheat the oven to 350°
• Sear the chicken in a lightly oiled pan over medium heat for about 4 minutes on each side
• Pour a bit of the sauce in a 9×13 inch pan and place chicken on top and top with the bacon, mushrooms, cheese and honey mustard sauce
• Cook at 350° until the cheese is completely melted and chicken is cooked all the way through (about 15 minutes)