Some of my fondest memories of growing up are from eating out in restaurants as a family. I tell my husband that eating out is one of my love languages. It’s my parents’ fault. We ate out every Friday night with my sweet papaw. Usually Cracker Barrel, sometimes Wendy’s, and sometimes steakhouses! One of my favorite steakhouses, reserved usually for birthday celebrations growing up, was Outback. Oh yeah. The blooming onion! That dark loaf of bread! The salad with yummy croutons. And the Alice Springs Chicken. It’s been so many years since I last stepped into an Outback Steakhouse, but when I saw this recipe on Pinterest over a year ago I had to make it, and I have made this chicken over and over again. It makes me happy. My kids are kind of picky when it comes to chicken dishes unfortunately, but all three of them LOVE this chicken. I blame the bacon. I hope you and yours love this as much as we do.
- 4 chicken breasts
- 6 slices of bacon
- 1/2 package of sliced mushrooms
- 1/4 cup mustard
- 2 tablespoons mayonnaise
- 1/4 cup honey
- 1-2 cups colby jack cheese, cheddar will do fine, too. We like Kerrygold Cheddar Cheese. (Omit cheese if Paleo)
- Salt and pepper to taste
- Pre-heat oven to 350. Line a 9 x 13 baking dish with parchment paper.
- Cook your bacon. Put cooked bacon aside. Do not dump out the bacon grease – you’re going to brown your chicken in it in the same pan!
- While your bacon is cooking, mix the mayo, mustard and honey together. This is your honey mustard sauce.
- Place your chicken in the pan with the bacon grease still in it and cook chicken 3-4 minutes on each side or until lightly browned.
- Place lightly browned chicken in your baking dish, top with slices of bacon, mushrooms, the honey mustard and then finally the cheese!
- Let bake until chicken is fully cooked, about 30 minutes, but be sure to check for doneness.
- Serve with extra honey mustard sauce, if desired. Kids love dipping their chicken in this!