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{‘xcuse me . . . had to take a break from getting these pictures shared to go have just one more bite of this deliciousness . . . do you know how hard it is to share a crazy good recipe on an empty stomach?}
This is some seriously good chicken. Like, so good that my (not-easily-impressed-with-a-new-recipe) husband even said, “That’s way better than restaurant food.” I kept trying to remember what restaurant recipe it reminded me of, and all I could think of was Outback Steakhouse’s Alice Springs Chicken. It’s not an exact match, but you might just like it better ~ we did!
The pictures really don’t do it justice, just trust me on this one . . . it’s incredible. I think part of what made it so good was that we used Perdue Fit & Easy thinly sliced chicken breast (marked down to $1.99 at my Publix last week), and those thin slices made the recipe even tastier. I checked this morning and the thin slices aren’t included in the Perdue $2.99/lb. chicken deal this week, so you might want to slice it thinly at home befoer baking. (Or, if your meat manager isn’t busy, you might just ask him to do it for you!)
The best part? I’m thinking these will make for some absolutely perfect chicken barbecue sandwiches tonight as leftovers when I plop them on a bun for dinner. Does it get much better than that? (At our house, that’s pretty good. . .)
Okay . . . on to the recipe . . .
Alice Springs Chicken
Ingredients
- 2 lb. boneless skinless chicken breast (thinly sliced is best)
- 1 tsp. garlic powder
- 1/2 tsp. pepper
- 10 slices bacon
- 4 slices Cheddar Cheese
- 1 cup barbecue sauce
Instructions
- Season chicken with pepper and garlic powder.
- Bake at 350 for 25 minutes in oven, or until juices run clear.
- While chicken is baking, cook bacon.
- Once chicken has baked, pour barbecue sauce over chicken.
- Then layer bacon and cheese.
- Bake an additional 5 minutes, making sure cheese has melted.
- Enjoy!
If you need a little more menu inspiration, go HERE.
Great recipe! The real Alice springs chicken has honey mustard, not BBQ and mushrooms with the bacon and cheese.
I thought it had mushrooms in it… but didn’t remember the honey mustard. Goodness, I wonder if you could throw in some fresh mushrooms too (I bet that would be wonderful!)
I just made the “kitchen clone” recipe from the “Top Secret Restaurant Recipes” cookbook for “Outback’ Steakhouse Alice Springs Chicken” this weekend. It calls for sauteed mushrooms (in butter!). Very, very yummy and pretty much dead-on for Outback’s entree. They also use a combination of Monterey Jack and Cheddar cheeses.
If you would like to try the honey mustard version, it calls for marinating the chicken two hours in it, with some reserved for baking and for dipping. For serving 4: 1/2 cup Grey Poupon Dijon mustard, 1/2 cup honey, 1-1/2 teaspoons vegetable oil, and 1/2 teaspoon lemon juice. Whip with electric mixer about 30 seconds and use only about 2/3 for marinade, saving the rest for baking and dipping.
That sounds delicious Jennifer ~ I need to try it! The honey mustard version sounds fantastic too, and maybe a little bit healthier? Thanks so much for sharing!
Oh my goodness Laurie, you have done it again. Another recipe that looks like it will be an absolute winner in my house! (My kids still think your Loaded Potato Soup is THE BOMB!) I can find “the deals” on lots of site, but you are my “go to” site for recipes!! Thank you so much!
I’m betting your family will love this one! I couldn’t believe how simple it was and really didn’t expect it to be that good, but it was perfect. Hope you all enjoy it (and so glad you like the recipes here on PPP!) 🙂