Alice Springs Chicken Outback Copycat | Easy Recipes Favorite
Juicy grilled chicken topped with honey mustard, mushrooms, and bacon, then smothered in cheese.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 cup sliced mushrooms
- 8 slices cooked bacon
- 1 1/2 cups shredded Colby Jack cheese
- Chopped parsley for garnish (optional)
Instructions
- Pound chicken breasts to even thickness, season with salt and pepper.
- Grill or sear chicken in olive oil until cooked through. Set aside.
- In a bowl, mix Dijon mustard, honey, mayo, and lemon juice to make the honey mustard sauce.
- In a skillet, sauté mushrooms until tender.
- Preheat oven to 375°F (190°C).
- Place chicken in a baking dish. Top with honey mustard sauce, mushrooms, 2 bacon slices per breast, and shredded cheese.
- Bake for 10-15 minutes until cheese is melted and bubbly.
- Garnish with parsley and serve warm.