Alice Springs Chicken

This recipe is adapted from Outback Steakhouse's famous Alice Springs Chicken. It is insanely delicious and fit for company! The seared, baked chicken breasts are smothered in fried mushrooms, a little bacon, cheesy goodness and chopped fresh parsley. This is a fairly simple recipe and I serve it over cooked egg noodles. My recipe serves two, but you can easily double it to serve four! Yummy!

2 boneless, skinless chicken breasts
1/4 cup Dijon mustard (I used Grey Poupon)
1/2 cup honey
1 Tablespoon oil
1 teaspoon fresh lemon juice

2 cups sliced mushrooms
4 strips cooked bacon (extra crispy!)
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded Cheddar cheese
1/4 chopped fresh parsley
salt and pepper

Mix the mustard, honey, oil and lemon juice thoroughly with an electric mixer.

Pound the chicken breasts slightly so they are a little thinner. Pour the honey-mustard mixture over the chicken breasts and marinate at least 2 hours (you can marinate overnight also).

Preheat oven to 375 degrees. Heat the oil in a skillet and sear the chicken breasts for 3-4 minutes on each side. Season the chicken breasts with salt and pepper to taste. Transfer to a baking dish and bake in the oven for 10 minutes.

Meanwhile, saute the mushrooms in the same skillet. Turn the chicken breasts over and bake an additional 10 minutes. Cook the bacon strips until crispy (I use pre-cooked bacon and simply microwaved per package directions).

Remove the baking dish from the oven and top each chicken breast with two bacon strips. Divide mushrooms evenly over the chicken and top with cheese. Sprinkle the parsley over all. Return to the oven for an additional 10 minutes. Serve over cooked egg noodles, pasta, rice or whatever you like!

The chicken is baked perfectly with a crispy exterior, topped with a little bacon and smothered with rich mushrooms, cheese and fresh parsley. Can you say heaven? This dish will truly knock your socks off!! Enjoy!

Yield: 2 irresistible servings

Comments

Portuguese-Style Cod with Onions, Peppers & Black Olives

Prato de Bacalhau, Estilo Portugues com cebola, pimentão e azeitonas pretas M y mom is an absolute amazing cook and all of the Portuguese-style dishes I post here are inspired by her incredible talent and expertise! This dish is classic Portuguese. Keep in mind that authentic Portuguese recipes call for dry, salted Cod in their dishes. You can use fresh Cod fillets for this recipe, but I recommend the traditional dried and salted Cod fish, reminiscent of the Azores and the main land of Portugal. If you are truly dedicated to making a genuine Portuguese dish, you can purchase dried, salted Cod and other Portuguese ingredients from our friends at Fernandes Sao Jorge Linguica in Tracy, California. They are easy to work with, affordable and provide fast shipping! Links and phone numbers are provided in our "links" page. 12 oz. dried, salted Cod OR fresh Cod fillets 4-5 medium potatoes, peeled and thick-sliced 3 eggs, hard-boiled and coarsely c

Portuguese Roast Chicken

Growing up, my mother made this roasted chicken OFTEN with little variation. She never used cookbooks, but everything always came out perfectly! This dish is so full of flavor and texture! The trick is to slow roast at a high temperature and let it rest for 15 minutes, once you take it out of the oven. It' easy to make and so satisfying! Make sure you serve it with fresh bread to sop up all the deliciousness from the sauce! 1 whole chicken, cut up into about 8 pieces 5 red potatoes, quartered 1 onion, chopped 4 garlic cloves, chopped 4 Roma tomatoes, chopped into large pieces Olive oil Lots of chopped Parsley 2 t. Seasoned Salt 2 t. Regular salt 2 t. Black Pepper 1 T. Paprika In a large baking dish, zig zag olive oil across the bottom of the dish, covering most of it. Cut slits on chicken pieces so that spices can seep into the meat. Place chicken pieces in oiled dish, skin side up. Nestle potatoes between chicken pieces throughout dish. Sprinkle e

No-Knead Pretzel Bread

This chewy, delicious bread is seriously to-die-for! I never knew I had it in me to make pretzel bread, but I surprised myself this time. You don't have to knead the dough, which makes it even better! Next time, I will shape the dough into pretzel shapes and make my very own, homemade pretzels! If you want to make the pretzels, simply roll each of the 12 portions into ropes & then twist into pretzel shapes before boiling. Enjoy! 1 1/2 cups warm water 2 packets active dry yeast 1 T. sugar 4 1/2 cups cups all-purpose unbleached flour 2 t. salt, plus 2 t. coarse sea salt for sprinkling 1/4 cup melted butter 1 egg, separated 1/4 cup baking soda 8 cups water In a medium bowl, sprinkle yeast and sugar into the 1 1/2 cup warm water. Don't mix it, just let it sit for ten minutes until it begins foaming. Meanwhile, in a large bowl, whisk the flour and salt. Add the melted butter, egg yolk and foaming yeast mixture. Mix with your hands until the dough ca

Anna's Tiny Kitchen

Search This Blog