Outback Steakhouse's Alice Springs Chicken

Outback Steakhouse's Alice Springs Chicken


Outback Steakhouse's Alice Springs Chicken

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lawry's Seasoning Salt

6 bacon slices

1/4 cup regular mustard ( make sure LOW SUGAR)

2 Tbsp. Mayonnaise

2 teaspoons dried onion flakes

1 cup sliced fresh mushroom

2 cup shredded Colby/Jack cheese


First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.


1/2 cup mayonnaise

1 tablespoon cider vinegar

1 teaspoon yellow mustard

3/4 teaspoon garlic powder

1/8 teaspoon paprika

4 teaspoons granular Splenda or equivalent liquid Splenda

Mix all ingredients well. You can use this at once but I recommend letting it chill a few hours to allow the flavors to blend.

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

Serve with the left over Honey Mustard Sauce that you made.