- Marinate the Chicken:
- In a bowl, whisk together the Dijon mustard, honey, olive oil, smoked paprika, salt, and pepper. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
- Cook the Bacon:
- In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on paper towels to drain excess grease. Once cooled, chop the bacon into small pieces and set aside.
- Cook the Chicken:
- Preheat your grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade and discard any excess marinade. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and set aside.
- Prepare the Toppings:
- In the same skillet used to cook the bacon, melt the butter over medium heat. Add the sliced mushrooms and sauté until golden brown and softened.
- Assemble the Chicken:
- Preheat your oven’s broiler.
- Place the grilled chicken breasts on a baking sheet lined with foil. Spread a layer of honey mustard sauce over each chicken breast. Top each chicken breast with sautéed mushrooms, chopped bacon, and shredded Colby Jack cheese.
- Broil the Chicken:
- Place the baking sheet under the preheated broiler and broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Make the Honey Mustard Sauce:
- In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
- Serve:
- Serve the Alice Springs Chicken hot, garnished with chopped parsley if desired, and with extra honey mustard sauce on the side.
Enjoy your delicious Outback Steakhouse Copycat Alice Springs Chicken! It’s a flavorful and satisfying dish that’s sure to impress. Adjust the toppings and seasonings according to your taste preferences.