- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
6
Celeste's Outback Chicken
Description
I used to love to go to the Outback Steakhouse Restaurant with my family. My favorite entrée was the Alice Springs Chicken. However; eating out can be very expensive these days. So one day I was craving Alice Springs Chicken and it occurred to me that I could make it myself. So from trial and error I have developed my own version of Alice Springs Chicken. It’s been a hit with everyone in my family. And when my mother visits, she requests that I make it for her! Enjoy.
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add to shopping list Ingredients
1 pkg. Oscar Meyer Center Cut Bacon (thawed)
6 ea. Boneless/Skinless Chicken Breast (sliced thin)
6 ea. Colby Jack Cheese (sandwich slices)
1 Lg. can Mushroom Buttons & Stems (optional)
4 Tbsp Butter or Margarine (optional)
Preparation
1. Open can of mushrooms (optional) and drain well. Set to the side.
2. In large non-stick skillet over medium heat prepare bacon. Bacon should be completely cooked but NOT crispy. It should be pliable. Place cooked bacon on a plate off to the side. Do NOT towel off excess grease from slices, this will help to keep them pliable
3. Next, place all 6 chicken breasts into same skillet the bacon was cooked, do NOT drain bacon grease. It is very important to leave the bacon grease in the pan as it helps to quick brown the chicken to keep it tender and juicy and it also adds flavor. Lightly brown each chicken breast on both sides to seal in juices and then cook on medium for approximately 5 minutes on both sides or until cooked completely through. Time will vary depending on the thickness of chicken breasts.
4. Remove cheese slices from refrigerator and set them to the side. Cheese is more pliable and melts faster at room temperature.
5. Optional, while chicken is cooking, place 4 Tbsp of butter or margarine in a small skillet on medium heat. Once butter or margarine has melted, place the drained mushrooms into the skillet with the butter. Sauté for approximately 8 minutes . Remove from heat and set off to the side.
6. Once chicken is completely cooked, set heat to low to keep warm. Take previously cooked bacon strips and place 3 to 4 strips or more diagonally on top of each chicken breast. You may have to tear strips in half to cover the entire top of each breast.
7. Next take sautéed mushrooms (optional) and spoon evenly on top of each bacon covered breast.
8. Place one Colby-jack cheese slice on top of each bacon mushroom covered breast. You may need to tear or cut cheese slice to fit on top so it does not touch pan. You can pile any pieces on top or place on sections not covered with cheese.
9. Once each breast is covered with cheese then cover pan until cheese has melted, approximately 3 - 5 minutes.
10. Serve with steamed mixed vegetables or vegetable of choice and/or mashed potatoes or fries.
NOTE: if you cannot find thin sliced chicken breasts at the store you can very carefully cut regular chicken breast in half WHILE THEY ARE STILL FROZEN. Or you can pound them flat with a meat tenderizer but I feel this method is wasteful. Whichever option you choose, the chicken should be a uniform thickness in order to cook evenly through without over drying.
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blog comments powered by DisqusReviews
7/08/11
sheilathiel6 says:
chicken is my favorite meat. I am sure I will be making this for my family.
10/20/11
ruthmartin701 says:
I also loved this item from Outback and made it myself about 5 years ago. It was wonderful and I continue to make it to this day. My rendition is almost identical to yours.
