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Nutrition Facts
Serving Size 1 (484g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon pepper
Calories 1230
Calories from Fat 688		(55%)
Amount Per Serving		%DV
	Total Fat 76.5g	117%
	Saturated Fat 33.9g	169%
	Monounsaturated Fat 28.3g
	Polyunsaturated Fat 8.2g
	Trans Fat 0.0g
Cholesterol 233mg		77%
Sodium 2800mg		116%
Potassium 794mg		22%
Total Carbohydrate 81.3g		27%
	Dietary Fiber 2.7g	10%
	Sugars 76.6g
Protein 60.3g		120%
detailed view... how is this calculated?

Now This is Alice Springs Chicken

Recipe #123522 | 3½ hours | 3 hours prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

By: startnover
May 25, 2005

Alice springs chicken has always been one of my all time favorite chicken dishes. I looked everywhere for the recipe that looked the closest and this is the winner + or - a few to my taste. We love onions so I always sauté some up with the mushrooms but whatever works best for you!

SERVES 4 -6 (change servings and units)

Ingredients

1 cup Dijon mustard
1 cup honey
1 tablespoon canola oil
1 teaspoon lemon juice
4-6 boneless skinless chicken breasts
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
12 slices bacon, cooked
3 cups shredded Mexican blend cheese
2 teaspoons chopped fresh parsley

Directions

1
With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
2
Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
3
Chill remaining marinade to serve with chicken.
4
After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
5
Transfer chicken to oven safe pan and brush with marinade.
6
Meanwhile in frying pan add butter and saute mushrooms.
7
Season chicken breasts with salt and peppers.
8
Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
9
Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

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Featured Reviews for This Recipe

From: Chattes

On Nov 22, 2009

I made this exactly as posted except I chopped the bacon instead of leaving it whole and added the onions as recommended. Very, very good. As there's only two of us, the rest is in the freezer for another meal or two which we look forward to.

0 people found this review helpful

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From: supernova

On Nov 19, 2009

This was very good and not at all hard to make, i will definitely be making this again. Thank you for sharing your recipe.

0 people found this review helpful

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From: Benny'sGirl

On Jun 19, 2006

Yum! This is one of my favorite restaurant meals. I didn't have time to marinade, so I just liberally brushed the sauce on the breasts before roasting (I also cut the marinade/sauce portion in half). My husband HATES mushrooms, so I left those out, and used all cheddar cheese. It still came out very good; I'm sure with the mushrooms it's probably an exact replica.

7 people found this review helpful

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From: Braden, Blake and Bren's Mom

On Aug 22, 2005

My family loved this chicken!! I've never tried the Outback version, so it didn't influence my rating either way. It just sounded yummy when I came across it, so I decided to give it a try! Didn't change a thing! Served it with green beans and a potato dish I found on zaar as well. Thanks for sharing!

5 people found this review helpful

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