Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.
Alice Springs Chicken
ALICE SPRINGS CHICKEN
Outback Steakhouse Copycat Recipe
Grilled chicken breast topped with sautéed mushrooms, crisp bacon, melted monterey jack and cheddar and finished with a honey mustard sauce. Served with Aussie fries
4 skinless, boneless chicken breasts, 1/2" thick
honey mustard (recipe below)
6 pieces of bacon, sliced in half and fried crisp
1/2 teaspoon McCormick Season All
1 cup sliced mushrooms (canned or in a jar, drained)
3 cups shredded Colby/Monterey Jack cheese
parsley for garnish
Rub chicken breast with Seasonal All and set aside to marinate for 1 hour. While the breast is marinating, fry bacon crisp and drain. Gather all other items together and make ready for the preparation. Take chicken from marinade and saute on medium heat in a pan with just enough oil to prevent sticking. Cook on both sides until slightly golden and cooked in the middle but not dry.
Remove from pan. Spread chicken breasts with honey mustard, cover with a layer of mushrooms and three slices of bacon and then sprinkle with shredded Colby/Jack cheese (chicken should be covered with shredded cheese). Pop in heated oven at 350 degrees or in a microwave just until the cheese melts. Sprinkle with parsley. Extra honey mustard may be served on the side.
1/2 cup prepared salad mustard
1/4 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
Blend all together completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be, or to your taste.