Copycat Alice Springs Chicken {Portion Fix/21 Day Fix}

I love to eat out! But I have lost weight by not doing that as much. And right now with the world being in turmoil not very many other people are either.  So I have decided to try a few “copycat” recipes from my favorite restaurants. I have already ad MUCH success my with Bigger Big Mac in a Bowl!  So I decided to give a try with a copycat of Outback Steakhouse’s Copycat Alice Springs Chicken.

Chicken breast smothered in bacon, honey mustard, and cheese and then stacked on top of a bed of mushrooms. Baked till golden and bubbly is a perfect 1 pan weeknight dinner!

Start with some prep!

To get started on your dish you want to prep your turkey bacon frying and crumbling it. You are aiming for 1 slice per piece of chicken so you might want to crumble it that way.

Next, you are going to want to make your Honey Mustard Sauce. This is the same honey mustard sauce I use as a dipper for my chicken nuggets or a dressing for my salad, so it is kind of like a bonus recipe!

Slice 2-8oz package of mushrooms. Fresh comes out to be about 2 cups for 1 package of sliced… so about 4 cups.

Fresh mushrooms DO sweat off a lot of liquid. But they keep everything moist!  The taste of the fresh mushrooms is worth the DRAINING some of the liquid off (Sometimes I like to take the liquid and thicken it a little with cornstarch for a “gravy” to keep the moistness)

Putting Copycat Alice Springs Chicken Together

Start by spraying your casserole dish with olive oil spray. I like to use my big square Pyrex dish but any square pan will do. You want the mushrooms to “pile up” in the pan under the chicken. Salt and pepper the chicken. My pictures were for 2 servings.

Place crumbled bacon on the top of the chicken. Pour the honey mustard sauce evenly over the bacon.

Cover each piece of chicken evenly with the shredded cheese. I used a mixture of shredded cheddar and shredded mozzarella, but you could use all of one or the other if you wanted. Any shredded cheese would work, except parmesan because it won’t “melt” over the chicken.

Bake for about 30 minutes at 350 degrees. I try to make sure all of my pieces of chicken are about the same thickness so they all get done at the same time. So sometimes I pound my chicken out to get them the same thickness.

What would be good to serve with this chicken?

I love potatoes of every shape and form. Try these dairy-free mashed potatoes! I LOVE these Garlic Smashed Potatoes as a side dish too!

Try my crunchy chicken from my Nashville Hot Chicken and use this Honey Mustard Sauce instead of the Honey Sriracha one!!

 

Here is a bonus recipe for just the Honey Mustard Sauce. I often measure out a serving of the sauce and thin it down with a tablespoon or 2 of milk and use it as a salad dressing too!! Let it stand for at least an hour to let the flavors come together or else it will taste very bland. You could add some heat using a spicy mustard too!