Super duper, cheesy, amazing, mouth watering piece of food art. I’m looking forward to making this Copycat Outback Alice Springs Chicken again!! Just writing this short tidbit has already made me want some!
Prep Time: 15 minutes / Cook Time: 20 minutes / Yield: 4 servings
Ingredients
Honey Mustard Dressing
1 c. mayonnaise
4 T. sugar
4 T. apple cider vinegar
6 T. honey
2 T. mustard
2 T. soy sauce
Alice Springs Chicken
1/3 of the Honey Mustard mixture (1/3 of the total mixture)
4 split chicken breasts, boneless and skinless
1 T. oil
2 c. sliced mushrooms
2 T. butter
salt and pepper to taste
paprika (I eliminated this)
12 strips of beef, fully cooked
2 c. cheese (I used Colby Jack)
Instructions
Honey Mustard Dressing
Mix all the ingredients together and refrigerate for AT LEAST 1 hour.
Alice Springs Chicken
Marinate your chicken in your 1/3 mixture of honey mustard for at least 2 hours (overnight is recommended).
Preheat the oven to 375F. Also heat your oil up in a skillet and sear each chicken breast for about 4 minutes per side until they look golden.
Move each piece of chicken over to an oven safe dish and smother it with honey mustard. At least a tablespoon per piece. Salt and pepper the breasts.
Back in your empty skillet, add butter and start sauteing your mushrooms.
Layer your mushrooms and precooked beef strips on top of the chicken.
Add about 1/2 c of cheese to each chicken breast. If you used smaller pieces of chicken, just spread your 2 cups around evenly.
Cover your oven safe dish with foil and bake for 7-10 minutes to melt the cheese. If you were adding the paprika, this is where you would sprinkle it on.
Serve with a GENEROUS amount of honey mustard. Trust me, you’ll use it. In fact, you’ll wish you made a double batch.
