Best 3 Alice Springs Chicken Quesadilla Outback Recipes

ALICE SPRINGS CHICKEN QUESADILLAS!

Steps:

• With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
• Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
• Chill remaining marinade to serve with chicken.
• After marinating chicken, Put remaining oil in frying pan. Sear chicken on both sides until cooked thru.
• Transfer chicken to a pan and brush with marinade; keep warm.
• Meanwhile in frying pan add butter and saute mushrooms. Remove from the heat.
• Cut chicken into bite size pieces and line your ingredients up, this part will go quickly! Chicken, cheese, mushrooms and bacon.
• If you have a quesadilla maker get it heated up, otherwise, heat a frying pan and to medium heat and spread a little butter or non stick spray on the bottom.
• Prepare tortillas by spreading a little butter on the ousides.
• Place a tortilla, butter side down and add chicken, mushrooms, bacon and then the cheese but DO NOT OVERFILL. Place the other tortilla on top, butter side up. Flip (carefully) once bottom side is golden and do the same to the remaining side.
• Repeat until you are out of ingredients.
• Use the remaining honey mustard for dipping.

ALICE SPRINGS CHICKEN

Steps:

• 1. Pound the chicken and salt both sides. Set aside. In large pan cook bacon. Remove bacon with slotted spoon to paper towel. Set aside.
• 2. Add mushrooms to bacon grease and saute until they release their moisture and brown up a bit. Remove with slotted spoon to plate and set aside.
• 3. Add chicken to pan and brown on both sides. Add more oil if needed.
• 4. Place chicken in greased baking pan.
• 5. Mix together the mustard, honey, mayo and onion flakes. Spoon evenly over breasts. Top with mushrooms.
• 6. Chop bacon into bits and add on top. Top with cheese.
• 7. Bake 350 degrees for 30 minutes

OUTBACK COPYCAT ALICE SPRINGS CHICKEN

Steps:

• Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
• Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
• Place browned chicken on prepared baking sheet.
• In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
• Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
• Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
• Top with fresh parsley and serve with reserved honey mustard sauce for dipping.