Alice Springs Chicken Copycat

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Alice Springs Chicken Copycat

Happy Friday everyone.

Man am I looking forward to the weekend. It’s been a long week and I’m ready for it to be done. This recipe is a great for a “Man I’m so glad it’s the weekend” celebration. No not TGIF, but its lesser known cousin MISGITW.

What are your plans for the weekend? It’s supposed to be a nice warm weekend, which is nice because it snowed on Monday and Tuesday. I’m looking forward to getting outside and going for a run.

This recipe is a favorite of the family. I haven’t actually eaten Alice Springs chicken at the Outback Steakhouse, but I surely love the Alice Springs Chicken Copycat recipe.

It’s a marinated, grill piece of chicken covered in a honey mustard sauce (yum!), then topped with sauteed mushrooms (yum!), then bacon (yum!), then a little cheese (yum!).  Everything you need to survive is in there.

You can leave out the mushrooms if they make you go “ew!” but in my opinion it’s a sad, sorry thing not to love mushrooms. To each their own, I guess (cuz’ then there’s more mushrooms for me!)

If you are lucky enough to live by a Trader Joes, they sell a honey mustard that tastes pretty close to the honey mustard sauce you make in this recipe. Use it to cut out a step or two without losing any of the flavor.

This is a great main dish for entertaining. And it just makes me feel like spring is around the corner.

Have a great weekend!

Alice Springs Chicken Copycat

Alice Springs Chicken Copycat


  • 1/2 cup dijon mustard
  • 1/2 cup honey
  • 1 1/2 teaspoon vegetable or olive oil
  • 1/2 teaspoon lemon juice
  • 4 chicken breasts
  • 2 cups sliced white or brown button mushrooms
  • 2 tablespoons butter
  • salt and pepper to taste
  • 1/2 teaspoon paprika
  • 8 slices bacon, cooked
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup cheddar cheese
  • 2 teaspoons finely chopped parsley


  1. Mix together the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whisk together for about 30 seconds.
  2. Pour 1/2 to 2/3 of the mixture in a zip loc bag with the chicken breasts. Marinate the chicken for about 2 hours.
  3. Refrigerate the remaining marinade for later.
  4. Remove the chicken from the refrigerator and preheat your grill to high.Also preheat your oven to 350.
  5. Turn grill down to medium high. Grill chicken for 8-10 minutes per side, or until chicken is cooked through.
  6. Alternately, you can sautee the chicken in a large skillet over medium high heat with 1 1/2 tablespoons oil.8-10 minutes per side, or until cooked through.
  7. While chicken is cooking, melt butter in a large saute pan. Add sliced mushrooms. Stir often. Mushrooms will reduce in size quite a lot and should start to develop a golden brown crust.
  8. Remove chicken from grill and place on a baking sheet. Sprinkle with salt, pepper and paprika, then brush a little of the reserved marinade (not the portion the raw chicken was in.) Top each breast with 2 slices of bacon crosswise, sauteed mushrooms, then sprinkle with a little of the cheddar and monterey jack cheeses.
  9. Place baking sheet in the oven for 5-6 minutes or until the cheese melts.
  10. Put extra honey mustard in a bowl. Sprinkle parsley over the cooked chicken.

Recipe Source: My sister-in-law Jaci via Astray Recipes

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