Ingredients:
- Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Toppings:
- 6 slices bacon, cooked and crumbled
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley (for garnish)
- Honey Mustard Sauce:
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
Instructions:
- Prepare the Chicken:
- Preheat your grill to medium-high heat. If you’re using an oven, preheat it to 375°F (190°C).
- Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
- Brush the chicken with olive oil. In a small bowl, mix paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Rub this mixture all over the chicken breasts.
- Grill or Bake the Chicken:
- Grilling: Place the chicken on the grill and cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
- Baking: Place the chicken on a baking sheet and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the Honey Mustard Sauce:
- In a bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and Worcestershire sauce. Season with salt and pepper to taste.
- Add Toppings:
- Once the chicken is cooked, top each breast with crumbled bacon.
- Sprinkle with Monterey Jack and cheddar cheeses.
- If grilling, close the grill lid for a few minutes to melt the cheese. If baking, return the chicken to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve:
- Drizzle the honey mustard sauce over the top or serve it on the side.
- Garnish with chopped fresh parsley.
Serve your Alice Springs Chicken with your favorite sides, like a fresh salad, steamed vegetables, or baked potatoes. Enjoy your homemade version of this Outback Steakhouse classic!
