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beef beerocks

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This homemade version of Outback Steakhouse’s Alice Springs Chicken features tender chicken breasts marinated in a honey mustard sauce, then topped with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese. A family-favorite meal that’s perfect for dinner!

Ingredients

Scale

  • For the Honey Mustard Sauce:

    • ½ cup Dijon mustard
    • ½ cup honey
    • ¼ cup mayonnaise
    • 1 teaspoon fresh lemon juice

  • For the Chicken:

    • 4 boneless, skinless chicken breasts (about 1½ pounds total)
    • 2 tablespoons butter
    • 8 ounces mushrooms, sliced
    • 1 tablespoon olive oil
    • 4 slices cooked bacon, chopped into 2-inch pieces
    • 2 cups Colby Jack cheese, shredded
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  • Prepare the Honey Mustard Sauce:

    • In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until smooth.
    • Reserve ¼ cup of the sauce, cover, and refrigerate for serving.

  • Marinate the Chicken:

    • Place the chicken breasts in a large zip-top bag or shallow dish.
    • Pour the remaining honey mustard sauce over the chicken, ensuring all pieces are well coated.
    • Seal or cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

  • Sauté the Mushrooms:

    • Preheat the oven to 400°F (200°C).
    • In a large oven-proof skillet over medium-high heat, melt the butter until foaming.
    • Add the sliced mushrooms and sauté until browned, about 5-7 minutes. Transfer mushrooms to a bowl and set aside.

  • Sear the Chicken:

    • In the same skillet, heat the olive oil over medium-high heat.
    • Remove the chicken from the marinade (discard any marinade) and season both sides with salt and pepper.
    • Sear the chicken for about 5 minutes per side, until golden brown.

  • Assemble and Bake:

    • Top each chicken breast with sautéed mushrooms, chopped bacon, and shredded Colby Jack cheese.
    • Cover the skillet with a lid or foil and bake for 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

  • Serve:

    • Garnish with parsley if desired, and serve hot with the reserved honey mustard sauce for dipping.

Notes

  • For faster prep, use pre-cooked bacon and canned mushrooms.
  • This dish is delicious with sides like roasted vegetables, rice, or garlic bread.

Find it online: https://recipe.newsvks.com/beef-beerocks/