Alice Springs Chicken - Easy Recipes with Rotisserie Chicken
If you're anything like me, there are days when cooking feels more like a puzzle š§© than a pleasure. That's when Alice Springs Chicken steps up. This isnāt just another copycat recipeāitās comfort food with a capital C, slathered in honey mustard, loaded with melty cheese, crispy bacon, and yes, juicy rotisserie chicken. š§š„š
The first time I tried to recreate this dish, I was more curious than confident. Could I really pull off that same Outback-style flavor without the industrial kitchen or the overenthusiastic server? Turns out, all you need is a good skillet, a bit of faith, and an open heart (and a bacon-loving crowd doesnāt hurt).
Whether youāre feeding a houseful of hungry teens or just craving something hearty after a long day, this dish checks all the boxes. Quick prep, easy cleanup, and enough cheesy goodness to make even your leftovers feel like the main event. š
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup prepared honey mustard (plus extra for dipping)
- 8 slices cooked bacon
- 1 1/2 cups shredded Colby-Monterey Jack cheese blend
- 2 tablespoons fresh parsley, chopped
Instructions
- Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
- Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 5ā6 minutes per side, or until golden and cooked through.
- Remove chicken from the skillet. Spread honey mustard on top of each piece.
- Place two slices of bacon on each breast, then sprinkle a generous handful of cheese over everything.
- Cover the skillet with a lid or foil and reduce heat to low until the cheese meltsāabout 3ā4 minutes.
- Garnish with parsley and serve with extra honey mustard on the side for dipping.