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    • Heather Scharf Hainrihar

      Lil' copy cat recipe from Outback. Alice Springs Chicken. I used Texas Pete mild fat free honey mustard instead of mixing up the stuff in the recipe and filleted the chicken breasts. Pretty tasty and easy.

    • Lowcountry Kennels

      Aussie Chicken (Alice Springs Chicken from The Outback Steakhouse) - 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (sometimes it’s easier to filet them, instead) seasoning salt 6 slices bacon, cut in half ¼ cup regular mustard ¼ to 1/3 cup honey 2 tablespoons mayonnaise 2 teaspoons dried onion flakes 1 cup sliced fresh mushrooms 2 cups shredded Colby/Jack cheese

    • Marsha Whittington

      Sherry's Aussie Chicken Casserole - like Outback Steakhouse Alice Springs Chicken

    • Ann Bloxom

      Outback's Alice Springs Chicken recipe! Sherry’s Aussie Chicken 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (sometimes it’s easier to filet them, instead) seasoning salt 6 slices bacon, cut in half (What is it with me and all the bacon recipes this week?!) ¼ cup regular mustard ¼ to 1/3 cup honey 2 tablespoons mayonnaise 2 teaspoons dried onion flakes 1 cup sliced fresh mushrooms 2 cups shredded Colby/Jack cheese Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. Meanwhile, cook bacon in a large skillet until crisp. Remove bacon. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Move chicken to a 9×13 pan. In a small bowl, mix the mustard, honey, mayo and dried onion flakes. Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. (Be sure to cut into a breast to see that it is fully cooked before serving to guests who will find raw meat in their main dish. Ask me how I know…) Serve with honey mustard sauce.

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