Saturday, April 21, 2012

My Version of Alice Springs Chicken

Note that I don't say this is a copycat - it's not. I wasn't trying to exactly duplicate the dish, just make an at-home version that actually had a bit more flavor. The deli mustard adds a little more of a bite to the honey mustard sauce, which I liked. The Outback Steakhouse version has mushrooms in it, which JC hates - he orders them without it, so I didn't even consider including them in this version. If you want them, throw a cup of sliced mushrooms in with the bacon the last few minutes that it's cooking.

To make 6 servings:
  • 1 1/2 pounds chicken breast, sliced into strips, or chicken tenders 
  • Garlic powder, onion powder, sea salt, freshly ground black pepper 
  • 4 slices Swiss cheese, regular or reduced fat 
  • 6 ounces center cut bacon, diced
  • 2 tablespoons mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon deli mustard 
  • 3 tablespoons honey
Heat oven to 400 degrees. Spray a 9x13 pan with cooking spray and arrange chicken pieces in the pan. Sprinkle with garlic powder, onion powder, sea salt and pepper. Spray the top of the chicken pieces with more cooking spray. Bake for 20 minutes.

While the chicken bakes, cook diced bacon over medium high heat until crispy and drain well on paper towels. Combine mayo, mustards and honey and whisk well.

After 20 minutes in the oven, CAREFULLY drain liquid from chicken. Spread honey mustard over the chicken pieces and sprinkle with cooked bacon.  Tear the Swiss cheese in pieces and arrange over the chicken. Return to the oven for 10 minutes.

Outback serves this with fries, but JC always gets their rice pilaf, so I cooked a box of Uncle Ben's long grain and wild rice to go with it for him, as pictured; I had roasted spaghetti squash and steamed asparagus with my chicken.