Outback Steakhouse Alice Springs Chicken Reduced-Fat copycat recipe by Todd Wilbur
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Outback Steakhouse Alice Springs Chicken Reduced-Fat

Score: 5.00. Votes: 1
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Although it's a popular choice since the steakhouse first opened in 1988, the Alice Springs Chicken would not likely be part of any low-fat diet. This marinated chicken breast is covered with honey mustard and bacon, then the entree is baked until the cheese on top is melted. Add it up, and you've got yourself around forty-five grams of fat in just one serving.

We can cut the fat by more than half using fat-free and low-fat ingredients, plus some low-fat turkey bacon (I recommend Butterball brand). Tastes just like the original, but without the guilt.

Nutrition Facts
Serving size–1 portion
Total servings–4
Calories per serving–603 (Original–838)
Fat per serving–19g (Original–44g)

Source: Low Fat Top Secret Recipes by Todd Wilbur.

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  • 2 cups water
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
Fat-Free Honey Mustard Sauce
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup honey
  • 2 tablespoons Grey Poupon Dijon mustard
  • 2 teaspoons white vinegar
  • 4 skinless chicken breast fillets
  • 8 slices turkey bacon
  • Salt
  • Ground black pepper
  • Paprika
  • 2 cups sliced mushrooms (10 to 12 mushrooms)
  • 1 tablespoon butter
  • 2 cups reduced-fat shredded Colby and Monterey Jack cheese
  • 2 teaspoons minced fresh parsley
  • Do This
    • Restaurant/Brand
      Outback Steakhouse
    • Instructions

      1. Combine the marinade ingredients in a medium bowl. Add all 4 chicken breasts to the marinade in a covered container or resealable plastic bag, and chill for 3 to 4 hours.

      2. Combine the mayonnaise, honey, Dijon mustard, and vinegar in a small bowl. Stir well until smooth. Chill.

      3. When the chicken has marinated, preheat barbecue grill to high heat.

      4. As the barbecue preheats, prepare turkey bacon by frying it in a saute pan over medium heat until done. Remove the bacon from the skillet to a plate lined with paper, which helps soak up the excess fat. Set the bacon aside until it's time to assemble the dish.

      5. Spray a light coating of nonstick oil cooking spray over the surface of each chicken breast. Sprinkle both sides of each chicken breast with salt, pepper, and paprika, and then grill for 7 to 10 minutes on each side. Preheat oven to 375 degrees F.

      6. As the chicken grills, prepare the mushrooms by heating up a medium saute pan over medium/high heat. Add 1 tablespoon of butter to the pan. When the butter has melted, add the mushrooms, along with a little salt and pepper. Saute the mushrooms for 10 to 15 minutes or until they become cooked through and light brown. If the mushrooms finish before the chicken, just turn the heat to the lowest setting until you are ready to assemble the dish.

      7. When the chicken is cooked, transfer the chicken breast to a large baking sheet. Slather the top surface of each breast with a generous portion of the honey mustard sauce. Stack two slices of bacon, crosswise, on top of each breast.

      8. Quarter the mushrooms and stack a portion on top of the bacon on each chicken breast. Carefully pour about 1/2 cup of the Colby/Monterey Jack cheese blend over each of the chicken breasts.

      9. Bake chicken in the preheated oven for 7 to 12 minutes or until the cheese is melted.

      10. Sprinkle each with about 1/2 teaspoon of fresh minced parsley. Serve with additional honey mustard sauce on the side.

      Serves 4 as an entree.

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Score: 5.00. Votes: 1
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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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