June 6, 2012

Honey-Dijon Chicken with Bacon & Mushrooms

The first time I tried Alice Springs Chicken from the Outback Steakhouse menu, I immediately knew I was going to make it at home for my family.  It is very easy to recreate, mainly because the ingredients speak for themselves.  What's not to love about chicken smothered in a honey-Dijon sauce, topped with bacon, mushrooms and cheddar jack cheese?  This is one of my favorite dishes to serve to my family.  My husband is not a fan of mushrooms and even he enjoys them in this meal.  

  • 1 lb boneless skinless chicken breast, cut into fillets and pounded 1/4 inch thick
  • 1/2 c honey
  • 1/2 c Dijon mustard 
  • 1/4 c mayonnaise 
  • 6 strips bacon
  • 4 oz Baby Bella mushrooms, thinly sliced 
  • 1 c shredded cheddar jack cheese
  • 1/4 c white wine (or chicken broth) 
  • 1/4 tsp garlic powder 
  • 1 tbsp fresh parsley, chopped 
  • Salt, to taste
  • Pepper, to taste 

In a medium bowl, whisk together the honey, Dijon and mayonnaise.  Marinate the chicken in half of the honey-Dijon sauce for at least 2 hours, or overnight.  Reserve the remaining half of the honey-Dijon sauce to serve with the dish.

Preheat oven to 375 degrees.

Heat a large skillet over medium heat.  Add the bacon and cook on both sides until crispy, about 8 minutes.  Remove the bacon and drain on paper towels.  Season the mushrooms with salt and pepper.  Stir the mushrooms into the skillet and cook for 2 minutes.  Remove the mushrooms with a slotted spoon and set aside.  

Pour the wine into the skillet, scraping up the brown bits from the bottom of the pan.  Add the marinated chicken to the skillet and sprinkle with garlic powder.  Cook for 2 minutes on each side. 

Remove the chicken from the skillet and place it in a lightly greased 13 x 9 x 2 baking dish.  Top the chicken with an even layer of mushrooms and then top with an even layer of the cooked bacon.  Sprinkle the cheddar jack cheese over all, completely covering the chicken.  

Bake for 15 minutes, or until the chicken is cooked through.  

Garnish with parsley.  Serve with the remaining honey-Dijon sauce.


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