Now This is Alice Springs Chicken

For the sauce...I mix (to taste)... Ketchup, Mayo, small amount of Dijon mustard, splash of Worcestershire Sauce, sprinkle of garlic and onion powder, crack of pepper, a nip of GOOD Prepared Horseradish (NOT the creamy stuff for sandwiches, but the stuff that looks grated) and a dab of honey. This seemed to get the tang, sweet and kick I was tasting at Outback. I make this up about an hour (or longer) before I use it so the flavors come together.

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What a wonderful recipe! I did cut the honey in half (personal taste) and grilled the chicken on our charcoal grill but otherwise followed the recipe exactly. Love the mushrooms and onions! We will make this again and again! Thanks for posting!

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Very good. I followed the recipe exactly. Thanks!

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Please EVERYONE try this!! Taste just like the real thing for soo much cheaper. My favorite recipe:)

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I LOVE this recipe. It may be better than Outback's. Made it exactly as stated, but baked it longer in the oven to get chicken done, then added mushrooms, bacon and cheese. May try the sauted onions with it next time.

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You TKO'd it!

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Wonderful recipe...just be sure to cook the chicken through but do not over cook...allow for the time to melt and mingle the cheese!!! I used a combination of Montarey Jack and Medium Cheddar cheese. Served alongside wild rice and steamed veggies...it was a delicious meal!!!

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Alice Springs Chicken is my favorite dish at Outback. It's been a while since I went there and I had a crazing for it, so I decided to look up online for the recipe. I found two on this site, but the other didn't look very good. This one did so I gave it a try. Couple quick things: The recipe specifies two different oils in the ingredients but the instructions don't specify which to use on what. I just used Canola oil for both the sauce and cooking. The other things is that it says to sear the chicken, which isn't the same as cooking it all the way through as I understand it. However it's only in the oven long enough to melt the cheese, so I just made sure to cook the chicken all the way through in the pan. I'm sure that's how it's supposed to be done anyway. With that said, it came out fantastic! Possibly the best dinner I've ever made. Everyone loved it. It tastes very close to the "real thing", maybe even a bit better. Definitely will be making it again. Thanks so much for the recipe! Oh, and there's still Honey Mustard sauce leftover for sandwiches and stuff. Yum!

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I waffled on whether to rate this 4 or 5 stars, but because the left-overs called to me so strongly, I gave it 5 stars. This was very tasty, but hubby and guest didn't comment. I used chicken tenders instead of breasts, and that was nice. I skipped the butter and used left-over bacon grease, which did not brown the chicken as much as the butter would have, but it tasted great. Next time I'll skip the salt, as the bacon added plenty of saltiness. I forgot the parsley, but don't think that mattered too much. My complaint about this recipe is it just seems a little bit disjointed to me. Like the chicken is just layered with bacon and cheese and they are not integrated with the sauce. Yes, when you dip the chicken in the marinade it helps, but without the dip it's not a blend of flavors but rather a lot of separate and distinct ones. I most likely won't be fixing this again, as it is way too high carb for diabetic hubby (what was I thinking anyway?) But I will recommend it to non-diabetic folks as a tasty treat.

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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.

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

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Wow! I've never had Alice Springs chicken before, in fact, I've never even heard of it before. This was extremely delicious. I made it exactly as stated except I chopped the bacon and fried it. I also fried some onions with the mushrooms. So, I just piled the chopped bacon, mushrooms and onions on each chicken breast and covered with cheese. It was great! Thanks.

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Delicious! It tastes just like Outbacks!

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Thanks for posting! Always a hit! I like to use this recipe for sandwiches, just pound your chicken breasts out to the desired thickness.

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This was really good. All the flavors work well together. Loved having the bacon on it. I only had a chance to marinade for 2 hours. But I will do that longer next time and I'm sure it will be better.

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How much heaven can a single plate contain? If the plate has "Now This is Alice Springs Chicken" on it, quite a lot!!! This is a dish I've been eyeballing for some time, thinking that I'd save it for a serious "comfort food" fix. Well, I've been down with the flu for 2 weeks (as winter sets in here in NZ) and decided my system needed a serious foodie fix...and this recipe was JUST the ticket. I haven't enjoyed a dish quite this much in a very long time. It was easy, it's beautiful to serve, and it matches so easily with other foods. I served mine next to some fluffy mashed potatoes and some bright green wilted spinach. May I just say, I can't see how this dish could possibly disappoint. I did cut back on the bacon just a bit but it did not hurt the final outcome in the least. For the mushrooms I used some huge Portabellas, which I sliced. We don't get Mexican cheese here so I used a blend of cheddar and Edam. I only had about 2 hours to marinade the chicken but I will try the 24 hour marinade next time; though I really don't see how it could be any better than last night's fare. I will say that I cooked the chicken a bit longer in the skillet before moving to the oven. I wanted to be sure it was thoroughly cooked. No problem though... Even with not covering the pan with foil right away, the chicken was a tender as could be. (-: This will be a repeat if my family has anything to do with it. Many thanks for posting this YUMMY recipe.

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I made this again for my mothers birthday, and once again, everyone loved it!!! This is definately a keeper!! Thanks so much for the great recipe---

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I'm not sure who Alice Springs is but I sure love her chicken recipe. Flavours were fabulous. Only minor changes I made was did 1/2 Dijon 1/2 Deli mustard (not big fans of straight Dijon). I also cut back the bacon by 1/2. For the cheese I used Havarti & Monterey. For us, I found there was enough sauce on the chicken without the side dipping sauce so next time I'll cut that back also. Pretty easy to make & well worth the effort. Thanks for sharing.

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Delicious! Our family loves it! It is a tasty favorite in our house. We double the sauce so we have extra to top the chicken after it's cooked. Great recipe! We will be making this for years to come!

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YUMMMM. I hate mustard and will only sometimes eat it as a marinade. My brother and Hubby loved this and both enjoyed it with the sauce on the side. I, however, loved it without. It was seriously tender and moist. Now, I don't use canola oil, so I used grapeseed oil and it tasted just fine. I also only used 1/2 cup of the D. Must. and 1/2 cup of honey. There was still a lot of sauce left over for us. I also only used 3 chicken breast and 6 slices of bacon. I probably only used about 1 cup (if that) of cheddar chz. I loved this so much and will make again. Thanks.

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