Description
This Alice Springs Chicken recipe is a copycat version of the popular dish from Outback Steakhouse. It features juicy chicken breasts topped with bacon, mushrooms, and melted cheese, all drizzled with a flavorful honey mustard sauce.
Ingredients
– 4 slices thick cut bacon, small diced
– 2 chicken breasts, boneless skinless
– 1/2 teaspoon kosher salt, divided
– 1/2 teaspoon fresh black pepper, divided
– 3/4 teaspoon garlic powder, divided
– 4 ounces mushrooms, sliced
– 10 ounces Brussel sprouts, fresh or frozen, cut in half lengthwise
– 2 tablespoons unsalted butter
– 2 tablespoons honey mustard
– 1/2 cup Colby and Monterey Jack cheese, shredded
Instructions
1. Preheat the oven to 375°F (190°C).
2. Season chicken breasts with half of the salt, pepper, and garlic powder.
3. In a skillet, cook diced bacon until crispy. Remove from skillet and set aside.
4. In the same skillet, cook seasoned chicken breasts until golden brown on both sides. Remove from skillet and set aside.
5. Add mushrooms, Brussel sprouts, butter, honey mustard, and remaining salt, pepper, and garlic powder to the skillet. Cook until vegetables are tender.
6. Place cooked chicken breasts on a baking sheet. Top each breast with cooked bacon, mushroom and Brussel sprout mixture, and shredded cheese.
7. Bake in the preheated oven for 10-15 minutes, or until cheese is melted and bubbly.
8. Serve hot and enjoy!
Notes
– You can add a sprinkle of chopped fresh parsley or green onions for garnish.
– For a lighter version, you can use turkey bacon and reduced-fat cheese.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 540
- Sugar: 6g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 115mg