Behold, a culinary replica mirroring the renowned Outback Steakhouse’s Alice Springs Chicken, epitomizing simplicity in gastronomy. Imagine a succulent, boneless chicken breast, lavishly crowned with a melange of cheese and crisped bacon. This dish stands as a testament to the notion that complexity in ingredients does not equate to a symphony of flavors. Ponder this culinary paradox when contemplating an extravagant expenditure at an upscale eatery, for the same gastronomical delight can be conjured in the sanctity of your own kitchen.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 8 slices bacon, cooked and crumbled
- 2 cups sliced mushrooms
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/2 cup mayonnaise
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
Directions:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, and paprika.
- In a skillet, heat olive oil over medium heat and cook chicken for about 5 minutes each side or until browned. Transfer to a baking dish.
- In the same skillet, sauté mushrooms until tender.
- In a bowl, mix honey, Dijon mustard, mayonnaise, and minced garlic to make the sauce.
- Pour half of the sauce over the chicken, top with mushrooms, bacon, and shredded cheese.
- Bake for 15-20 minutes or until chicken is cooked through.
- Drizzle remaining sauce over the chicken and garnish with parsley.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 490 kcal | Servings: 4 servings