Instructions:
1. Preheat your grill to medium-high heat.
2. Season the chicken breasts with salt, pepper, and garlic powder on both sides.
3. Grill the chicken breasts for about 6-7 minutes on each side, or until they are cooked through and no longer pink in the center. Take off of the grill and place aside.
4. In a skillet, cook the bacon until crispy.Take out of the skillet and pat dry with paper towels. After the bacon has cooled, break it up and reserve.
5. In the same skillet, sauté the sliced mushrooms until they are tender and golden brown.
6. In a small bowl, mix together the Dijon mustard, honey, and mayonnaise to make the honey mustard sauce.
7. Place the grilled chicken breasts on a baking sheet or oven-safe dish. Spread a layer of honey mustard sauce on each chicken breast.
8. Top each chicken breast with sautéed mushrooms, crumbled bacon, and a mixture of shredded Monterey Jack and Cheddar cheeses.
9. Place the baking sheet in the oven under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
10. Remove from the oven and serve the Alice Springs Chicken hot, garnished with chopped parsley if desired.
Enjoy your homemade version of Outback Steakhouse’s Alice Springs Chicken!
