Alice Springs Chicken - Better than Outback Steakhouse ❤️

Hi everybody, welcome back. It's a beautiful 66 degrees today. Now most of you know that we had a hard freeze a few days ago and some of my plants got a little shriveled up from the outside, but all of them are still alive and pretty. Now my red Thai banana, as you can see it's brown from the top, but the bottom is just perfectly healthy and they say that it should be cut down the first year anyway, so it's okay. But look at the palm tree in the corner, it's perfect. Everything else looks beautiful. Now today I'm gonna be preparing something hearty and delicious, something that'll stick to your ribs. That's Alice Springs inspired chicken breast from the Outback Steakhouse. Whenever we go to the Outback Steakhouse I always order this dish because I think it's delicious and you'll see what I'm talking about and kids love it too. Now the first thing I'm gonna do is prepare my honey mustard dressing. If you have some in your fridge you can just use that, but this is so easy to put together and it's ingredients that almost all of us have at home. In this bowl I have 1 4th cup of mayonnaise and I'm gonna add 1 4th cup of Dijon mustard and I'm also gonna add 1 4th cup of honey, equal amounts of all three. Now I'm gonna whisk it really good together. Now this is delicious, you would never know the difference whether it was store-bought or homemade at home. See, beautiful and real easy. I'm gonna set a little bit aside because I'm gonna use some right now and then I'm gonna use the rest later. About two or three tablespoons like this and that's good. Now I'm gonna cover this up and I'm gonna set it aside until I'm ready to use it. Now I'm ready for my chicken. I'm gonna be using two chicken breasts, skinless, boneless and I've got them right here. I did split them in half horizontally, see, but they are split in half. You don't want them real thick. So this is gonna make four right here and I'm gonna spread them out because I'm gonna season them. I'm gonna be using onion powder, lemon pepper and salt, that's it. So I'm gonna season them on both sides really, really well. A little salt. I like using lemon pepper because it's got that zing in it but you can just use salt and pepper, not a problem. So here goes the lemon pepper. I like to be a little generous and onion powder. It'll be delicious with this and that's good. Now I'm gonna flip them over and I'm gonna do the same thing to the other side and that's good right there. Now remember the honey mustard dressing that I set to the side, the little bit, here it is. I'm gonna add just a little bit to each one and with this brush, I'm just gonna rub it in like that. This is gonna be so good when we sear this chicken. I'm gonna flip it over and I'm gonna do the same thing to the other side. Now I'm just gonna rub this in and you don't have to use a lot. You don't want it dripping. Just takes a little bit. It's just perfect like this and that's good. So in this cast iron brazier that I'm gonna be using, I'm gonna add two tablespoons of bacon grease. Now this is a bacon grease that I got from frying bacon a little while ago. That's just gonna give it a beautiful flavor. Now I'm gonna add my chicken. I'm gonna let it sear so it can get nice and gold. See? Make sure they're not so close so they don't steam. That's perfect right there and I'm gonna let them sear three to four minutes on each side. So it's been about four minutes. Now I'm gonna flip them over. Oh look at this. Now if you think they're getting a little bit too dark, you can lower the heat. Look at that. Now I'm gonna give this side three to four minutes. Now they're not gonna be cooked all the way to the inside. That'll cook later in the oven. Now this would be a good time for you to preheat your oven to 375 degrees and have it ready because this is gonna go quick. So time is up. Now I'm gonna remove my chicken breast and put them right here on this clean cookie sheet. Oh look at how pretty these look. And I'm gonna cover them up and I'm gonna set them to the side for just a little bit. So my heat is set on medium low. Now I'm gonna add two tablespoons of butter right into the cast iron brazier and I'm gonna wait until the butter gets nice and melted and it starts to shimmer. I like to mix my bacon grease and the butter together. I'm gonna add eight ounces of baby Bella mushroom slices right in here. Now I'm gonna give them about six minutes. Now my grandson loves mushrooms but he doesn't like onions. That's why I'm not gonna add any in here. But you can chop up your onions nice and fine and you can throw them in there. Onions and mushrooms together. Excellent. So my time is up. I'm gonna turn off the heat. I'm gonna slide this over. Now I'm ready to assemble. I'm gonna be using this 9x13 dish and I'm gonna spray it lightly with some non-stick spray. I don't like to take any chances. I've got my chicken breasts right here. I'm gonna set them right here into my dish. You want to make sure that your oven is nice and hot. 375 degrees. Now I'm gonna top them with some mushrooms. You can top them with as much as you want right here. See? Oh yum. Look at this. Now I've got some bacon that I fried this morning. That's where I got the bacon grease from. And I cut them up into nice big pieces. Not too small. I want them to show. And this is thick bacon. You can never have too much bacon. And I've got two cups of freshly grated Monterey Jack cheese. You can use your favorite cheese. And you want to be generous when you top it with your cheese. See? Nice and high because it's gonna melt really nicely here. Oh this is beautiful. Now I'm gonna cover it up lightly with some aluminum foil. I like to put the aluminum foil on top because I want it to melt beautifully without drying up. See? Now I'm gonna put it into my oven anywhere between 15 and 20 minutes. You want your chicken to have an internal temperature of 165 degrees. So our time is up. Come take a look. Oh look at that. I'm gonna top this with a little bit more of the bacon. You can also top it with some of the mushrooms. See? It's always nice to have a little bit left over. And here's my honey mustard. I'm just gonna drizzle it right on top. And it's always nice to have a little leftover of the honey mustard because everybody's gonna love it. Now I'm just gonna put a little parsley on top. Oh yum. And it's always good to have your mushrooms and your bacon if you have any left over. Have them on the side and keep your honey mustard on the side too because I know that your family is gonna want some more of that. And I'm gonna be serving this with some oven roasted red potatoes. Now it's time to serve. Oh yum. Look at this. You can serve this with a nice crispy cold salad if you'd rather do that or your favorite veggie. Now it's time for the taste test. I've been waiting for this all day. I think I say that all the time but I'm usually really hungry by the time I prepare a dish. So I'm looking forward to the taste test. This chicken is so tender. Look at that. And now some of my lime punch. Oh that's so good. So this is my honey mustard chicken breast with bacon and mushrooms. If you like my recipe, give me a thumbs up, send me a comment and tell me what you think. And if you haven't subscribed, please do. Thank you.