Outback Steakhouse Alice Springs Chicken


  • 4 chicken breast halves, skinless and boneless
  • 1 Tbsp vegetable oil
  • 2 cup mushrooms, sliced (10-12 mushrooms)
  • 2 Tbsp butter
  • Salt and pepper to tatsePepper
  • Paprika
  • 8 slices bacon, cooked
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 2 tsp fresh parsley, finely chopped


After chicken has marinated, preheat the oven to 375° F and heat up an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat (If you don't have an ovenproof skillet, transfer the chicken to a baking dish for baking.)

Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan. As the chicken is cooking, in a small frying pan, sauté the sliced mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish.

Season the chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast.

Spoon the sautéed mushrooms onto the bacon, being sure to coat each chicken breast evenly. Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of cheddar.

Bake the pan of prepared chicken breasts for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 tsp parsley before serving.

Put extra honey mustard marinade into a small bowl to serve on the side.

Makes 4

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