Tuesday, August 14, 2012

Alice Springs Chicken

My baby girl is a hostess at a national chain Australian-style steakhouse.  She often asks us to stay and grab a bite to eat with her at quitting time  I can pretty much predict she will order their Alice Springs Chicken with a side of green beans.  Okay, truth be told, I have become a fan also.

Kaitlin was able to get a little "guidance" from her co-workers and the rest was pretty basic.

4 - 6 boneless, skinless chicken breasts
1 tablespoon Lawry's season salt
1/2 tablespoon lemon pepper
1/4 cup barbecue sauce
1/4 cup honey
1/4 cuop Dijon mustard
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon crushed red pepper flakes
4 - 6 strips smokey bacon
8 ounces sliced mushrooms
3 tablespoons Honey Mustard salad dressing (I use Ken's)
1 cup extra-shapr cheddar cheese, shredded

Season the chicken with the season salt, and lemon pepper.  Make a marinade by whisking together the barbecue sauce, honey, mustard, lemon juice and crushed red pepper flakes.

Place the chicken in a re-sealable plastic bag and pour the marinade over the chicken.  Seal the bag and work the marinade with your hands to make sure each piece of chicken is covered with the marinade.  Marinate in the fridge for 2 to 4 hours, turning the bag about every hour.

Fry up the bacon until crisp and set aside.  Reserve 2 tablespoons of fat from the bacon.  Return the frying pan you used for the bacon to the stove and saute the the mushrooms in the bacon fat until golden brown.  Use a slotted spoon to remove the mushrooms from the skillet and drain them on a platter lined with paper towels.

Remove the chicken from the marinade and discard the marinade.  Heat the grill to medium-high or if using the oven, preheat it to 400 degrees F.

Grill the chicken over direct heat 5 to 7 minutes per side, until thoroughly cooked.

Once the chicken is cooked, place it on a foil lined baking sheet prepared with non-stick cooking spray.

Spoon a generous dollop of honey mustard salad dressing on each piece of chicken.

Place a slice of cooked bacon on each piece of chicken then add a spoonful of the sauteed mushrooms.

Garnish each piece with the shredded cheddar cheese.

Place the baking sheet under the broiler until the cheese is melted.

So you have chicken, bacon, shrooms and cheese, that's a well balanced meal!

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David said...

Katherine, I'm with you on this one...all the way to the mushrooms. I'd leave them off and add more bacon! Laurie would want it with the mushrooms too. In any case, this looks like modern comfort food... Take Care, Big Daddy Dave

Lynda Olsen said...

Yum-I can see why your daughter loves this. It has all the best ingredients; bacon, mushrooms and grilled chicken-and the cheese! Thanks Katherine!

teresa said...

my mouth is watering! love those flavors!

The Japanese Redneck said...

Awesome. Nice to have connections with the chefs.

Chris said...

This is very similar to the recipe we use too. It's easy and tastes quite good.

Clean Diva said...

It looks delicious. I must confess I never order this at that eatery, preferring a steak, but I will make this at home. For sure.

Erin - ekcantcook.blogspot.com