• A Taste of Down Home

Alice Springs Chicken


One morning, a couple of weeks ago, I got a call from some friends of ours that said they were coming to visit us from out of town that evening. We could have chosen to eat out at a local restaurant, but it is difficult to be attentive and communicate well in a public setting.

Nevertheless, I thought to myself, what could I prepare quickly that would feed about 8-10

people and not compromise on taste? What came to my mind is a dish that is popular in a well-known steakhouse, ‘Alice Springs Chicken’. There are many copy-cat recipes circulating the internet, but after comparing a few, I decided to just create my own to match what we liked. The results were amazing! Everyone loved it, and you can’t go wrong when bacon and cheese is involved in a recipe.

The following are a few tips that will help you get the maximum taste from this dish.

  1. Use boneless, skinless chicken breast, and ask your local grocery store’s butcher to slice the chicken in half, lengthwise, to make it cook faster. Some grocery stores already sell thin sliced chicken breasts.

  2. Use freshly grated cheese from the block. It provides a far superior taste than the bagged cheese.

  3. Use thick sliced bacon.

  4. Make your own honey mustard sauce. Although there are some great tasting name brand honey mustard sauces available, you can control how much of each flavor addition when making your own sauce.

This dish starts off by browning the chicken on the stove and finishes in the oven. Serve it with a side of mashed potatoes, green beans, and bread, and you will have a magnificent meal to serve. I also served mine with a side salad just because I could eat a salad with every meal, and it makes me feel like I am eating a "healthier" meal, (ha).


Alice Springs Chicken

4 – Thin sliced, boneless, skinless chicken breast

Cavender's Greek Seasoning

8 - Bacon slices, fully cooked, cut in half

2 - Cups shredded Monterrey jack cheese

2 - Cups sliced fresh button mushrooms, sliced

2 - Tbsp. Butter

Salt to taste

Chopped fresh parsley

For the Sauce:

½ cup honey

½ cup Dijon mustard

3 tbsp. Mayonnaise

1 tbsp. Dried onion flakes



Preheat the oven at 400 degrees and line a baking sheet with parchment paper.

Make the sauce by whisking the honey, Dijon, onion flakes, and mayonnaise in a small bowl until smooth. You can adjust the the amount of tang in this sauce by adjusting the honey and mustard ratio. * Reserve ½ cup of the sauce for dipping and set aside.

Put the rest of the sauce, along with the chicken, in a re-seal-able gallon sized plastic bag and marinate in the refrigerator for 1 hour.

In a skillet, cook the bacon until done, and set aside, reserving the bacon grease. In the same skillet, pour off all but about 2 tbsp. of the bacon grease, and sauté the mushrooms until done and set aside. You can add a little salt to the mushrooms to help draw out the moisture.

Take the chicken out of the bag, discard the sauce, and season with the Greek Seasoning, to taste. Using the same skillet, add the butter, and brown the chicken for approximately 3-5 minutes on each side. *At this point, the chicken will not be fully cooked, you will finish it off in the oven.

Lay the chicken in the prepared baking pan and layer with the mushrooms, 2 slices of bacon, and then the shredded cheese.

Bake in the oven for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.

Top with the fresh parsley and serve with the remaining sauce.

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