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Sunday, March 6, 2011

Outback Steakhouse Alice Springs Chicken and Raspberry Coffeecake

This weekend wasn't a total waste in the kitchen.  I made two recipes that are worth making again.

First, we have Outback Steakhouse Alice Springs Chicken.  How do I happen to have this recipe, you ask?  It's in a recipe book that I have, "Top Secret Restaurant Recipes" by Todd Wilbur.  I have had this book since it was published in 1997. This week is when I finally got around to making this recipe.  But I probably will repeat this fairly soon, because it was outstanding!

Outback Steakhouse Alice Springs Chicken (adapted from Todd Wilbur)

Honey Mustard Marinade
  • 1 cup Grey Poupon Dijon Mustard
  • 1 cup honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lemon juice
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 2 cups sliced mushrooms
  • 2 tablespoons butter
  • salt and pepper
  • paprika
  • 8 slices bacon, cooked
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 2 teaspoons finely chopped fresh parsley

Combine the 4 marinade ingredients in a small bowl (I used an immersion blender, but rapidly stirring with a fork also works just as well). 

Pour about 1/2 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.  Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375 degrees F and heat the oil over medium heat in an ovenproof frying pan large enough to hold all four breasts.  You can omit the oil if you are using a non-stick frying pan.  

Sear the chicken in the pan for 4 minutes per side or until golden brown.  Remove the pan from the heat, but keep the chicken in the pan. (If you don't have an ovenproof skillet, transfer the chicken to a baking dish for baking.) 

Heat the butter in a small skillet over medium heat.  As the chicken is cooking, saute the sliced mushrooms in the butter.

To assemble:

Spoon a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) onto each chicken breast (keep the chicken in the skillet).  Save the extra marinade to serve on the side later.

Season the chicken with salt, pepper and a dash of paprika.

Stack two pieces of cooked  bacon, crosswise, on each chicken breast.

Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.

Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of Cheddar.

Bake the prepared chicken breasts for 10 to 12 minutes or until the cheese is thoroughly melted and starting to bubble.

If desired, sprinkle each chicken breast with 1/2 teaspoon parsley before serving.  Put extra honey mustard marinade into a small bowl to serve on the side.

And if you're craving something sweet, here's a favorite coffeecake recipe!

Fresh Berry Coffee Cake

Coffee Cake
  • 1/2 cup melted butter
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup fresh berries
Sugar Glaze
  • 1 tablespoon melted butter
  • 1/2 cup powdered sugar
  • 2 teaspoons water
  • 1/2 teaspoon almond extract
Heat oven to 400 degrees.  Spray 8 or 9-inch square pan with baking spray.

In medium bowl, beat 1/2 cup butter, milk, egg and vanilla with a spoon.  Stir in sugar, flour, salt and baking powder until flour is just moistened.  Fold in berries.  Spread in pan.

Bake 27 to 30 minutes, until top is golden and toothpick inserted in center comes out clean.  Cool 15 minutes.

In small bowl, mix glaze ingredients.  It should be smooth and thin enough to drizzle.  If it is too thick, add more water, 1/2 teaspoon at a time.  Drizzle glaze over still-warm coffee cake.

I used raspberries for this coffeecake, but you can use blueberries, blackberries, or any combination you like.  It tastes really good while it's still warm, but if you make it ahead of time you can still warm your piece up--just zap it in your microwave for 10 or 12 seconds. 

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