Tuesday, November 1, 2011

Outback Re-made: Alice Springs Chicken

Happy Tuesday! Hope your week is off to a great start! Happy Birthday to Aaron (yesterday)!! We had taco night on Sunday and I gave him tickets to Trans Siberian Orchestra Nov 11!! So can't wait for that! Ever since we've known each other we always talk about going to a Trans Siberian Orchestra concert, but never have... so YAY! Can't wait!

Hmm... the picture doesn't look the most appealing... but this chicken was divine!!! It was sooooooo darn tasty and yummy! It reminded me of Outback's Alice Springs Chicken! And I didn't even try! 

Alice Springs Chicken
2 lbs chicken breasts
1 Tbsp salt
1 tsp garlic powder
1 tsp onion powder
2 tsp black pepper
1 Tbsp paprika
1 tsp oregano
1 tsp thyme
16 oz package sliced mushrooms
Cheddar cheese
Olive oil

Combine seasonings together in a bowl. Mix well.

You want the chicken to be thinly sliced. So remove excess fat and either slice in half or pound until thin (about 1/2 inch thick). Coat all sides with spice mixture.

Prepare large skillet (preferably cast iron) with olive oil and heat to medium - medium high heat.

When pan is hot add chicken and cook for 3-4 minutes each side, or until chicken is cooked through and outside is black and crispy.

Reduce heat to medium low and add more oil to pan. Add mushrooms and cook until heated though.

Top chicken with mushrooms and cheddar cheese. Pop in the microwave if needed to melt the cheese.

Now, it's been awhile since I've had this at Outback ... but I think it has bacon on it and honey mustard dressing. Easy to add, but I guess I was looking out for calories. :) Haha. 

Oh man! Look at the juice rolling off! Yum! Hope you enjoy!

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