Chicken and Honey Mustard
Recipe from Six Sisters Stuff. This is their version of the Alice Springs Chicken at Outback Steakhouse, and I have to say that I even like it better! Sweet and savory, a sure to please dish for everyone who tries it.
Recipe from Six Sisters Stuff. This is their version of the Alice Springs Chicken at Outback Steakhouse, and I have to say that I even like it better! Sweet and savory, a sure to please dish for everyone who tries it.
- Carbohydrate 17.0530729959666 g
- Cholesterol 220.892215892732 mg
- Fat 45.5944684411925 g
- Fiber 0.755749993651687 g
- Protein 74.1213875661057 g
- Saturated Fat 19.0617988798537 g
- Serving Size 1 1 (392g)
- Sodium 1067.54964517628 mg
- Sugar 16.2973230023149 g
- Trans Fat 3.98848972525202 g
- Calories 784 calories
Step-by-step
- Sprinkle and rub the chicken breasts with seasoning salt.
- Cover and refrigerate for 30 minutes.
- Cook bacon in a large skillet until crisp.
- In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
- Heat oil in a large skillet over medium heat.
- Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned.
- Move chicken to an 11x7 inch or 9x9 inch pan.
- Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
- Bake in a 350°(F) oven for 20-25 minutes, or until cheese is melted and chicken is done.
Pounding poultry to an even half-inch thickness ensures that the meat cooks at a uniform rate without the exterior scorching before the center reaches safety. When applying physical force with a mallet, breaking down the tough connective tissue fibers relaxes the protein strands, yielding a tender final texture after baking at 350 degrees Fahrenheit. Letting the seasoned meat rest in the refrigerator for thirty minutes allows surface salt to dissolve and penetrate the muscle tissue via osmosis, seasoning the interior thoroughly rather than just coating the exterior.
Assessing doneness without a digital thermometer relies on observing tactile and visual indicators rather than guessing based on arbitrary clock times. Pressing the thickest part of the breast should yield a firm, springy resistance, and piercing the center with a thin skewer must release juices that run entirely clear rather than pink. If the juices remain cloudy or tinted red, return the baking dish to the oven for an additional three to five minutes before checking again.
Combining honey and prepared mustard creates a classic emulsion where sugar molecules inhibit protein coagulation during cooking, which promotes browning while preventing the lean white meat from drying out. Mayonnaise adds emulsified oil and egg yolks to this mixture, contributing fats that carry fat-soluble flavor compounds and shield the exterior from excessive moisture loss under dry oven heat. Dehydrated onion flakes rehydrate slowly in this acidic sauce, releasing sulfur compounds that mellow during the baking process rather than remaining harshly pungent.
Shredding block cheese rather than purchasing pre-bagged varieties prevents anti-caking agents like cellulose or potato starch from interfering with the melting properties of colby jack. Freshly grated dairy melts into a smooth, cohesive blanket over the mushrooms and bacon because it lacks these industrial drying powders, resulting in a glossy, uniform finish across the top of each breast.
