OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

This mouthwatering recipe features tender, boneless, skinless chicken breasts seasoned with McCormick Season All, pan-fried to perfection. The secret of this recipe lies in a delicious honey mustard sauce made from mustard, mayonnaise, light corn syrup, and honey. Topped with crispy bacon, sliced mushrooms, and a generous layer of melted Colby Jack cheese, each bite screams flavor. Baked to perfection, a dish that offers a perfect balance of sweet, savory, and cheesy goodness.

INGREDIENTS:

For the Chicken:

1 pound chicken breast, boneless and skinless
½ tsp McCormick Season All
Oil for pan frying

For the Sauce:

½ cup yellow mustard
¼ cup full-fat mayonnaise
¼ cup light corn syrup
¼ cup honey or maple syrup

For the Toppings:

6 crispy bacon strips, cooked
3 cups Colby Jack cheese, shredded
1 cup mushrooms, sliced
2 tsp fresh parsley, chopped

HOW TO MAKE OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN:

Yield: 4

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

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This mouthwatering recipe features tender, boneless, skinless chicken breasts seasoned with McCormick Season All, pan-fried to perfection.

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Ingredients

• For the Chicken:
• 1 pound chicken breast, boneless and skinless
• ½ tsp McCormick Season All
• Oil for pan frying
• For the Sauce:
• ½ cup yellow mustard
• ¼ cup full-fat mayonnaise
• ¼ cup light corn syrup
• ¼ cup honey or maple syrup
• For the Toppings:
• 6 crispy bacon strips, cooked
• 3 cups Colby Jack cheese, shredded
• 1 cup mushrooms, sliced
• 2 tsp fresh parsley, chopped

Instructions

For the Chicken:
1. Begin by rubbing McCormick Season All over the chicken and let it marinate for an hour.
2. In a skillet, heat a bit of oil. Cook the chicken until golden on both sides, ensuring it's not fully cooked through.
3. Remove the chicken from the skillet and generously brush both sides with the honey mustard sauce.
For the Sauce:
4. In a bowl, whisk together prepared mustard, mayonnaise, light corn syrup, and honey until well combined.

Assembly:
5. Place the chicken back into the skillet. Top each piece with sliced mushrooms, crispy bacon, and a generous portion of shredded Colby Jack cheese.
6. Bake in the preheated oven at 350°F until the cheese melts and the chicken reaches an internal temperature of 165°F.
7. Finish off by sprinkling freshly chopped parsley over the dish.
8. Serve with the remaining honey mustard sauce on the side.

Nutrition Information:

Yield:

4

Serving Size:

4
Amount Per Serving: Calories: 500Total Fat: 30gCarbohydrates: 30gProtein: 30 g