This Alice Springs Chicken Recipe is a copycat of the Outback Steakhouse favorite and always gets rave reviews. Just layer, bake, and wait for the applause.
Top with bacon and about ¾ of the honey mustard sauce. Reserve about ¼ of the sauce to serve on the side (the reserved sauce should never touch raw chicken.)
Sprinkle cheese over the top.
Bake uncovered for about 30 minutes or until chicken is cooked through and reaches an internal temperature of 165 °F..
Honey Mustard Sauce
Use beaters to mix mayonnaise, honey and Dijon mustard until well-combined.
Video
Notes
See step-by-step pictures, serving ideas, and more above!Next level tips:
Sauté the mushrooms before adding them to the baking dish. Add a tablespoon or butter or olive oil to a large skillet and cook the sliced mushrooms for about 5 minutes over medium-high heat to release some of their liquid.
Sear the chicken for one or two minutes on each side in the same pan used for the sautéed mushrooms.
Low-carb tips:Make this recipe lower in carbs by using 2 Tablespoons of Honey Mustard Sauce per person instead of ¼ cup. You still get all the flavor, but cut the carbs in half and reduce the calorie count too.Storage, Reheating, Make-Ahead
Refrigerator. Store leftover Alice Springs Chicken in an airtight container in the refrigerator for 3-4 days.
Reheat. Drizzle leftover honey mustard sauce over the top. Cover and warm in the oven on low heat (325°F) or in the microwave at 50% power.
Make-Ahead. Prep the honey mustard sauce and bacon ahead of time to save time at the dinner hour.