This copycat Alice Springs Chicken is an Outback classic that is so delicious! Juicy and tender chicken breast topped with bacon, sauteed mushrooms, and melted cheese smothered in a creamy homemade honey mustard sauce.
Cut the chicken in half and cover the chicken with lastic wrap. With a meat mallet, beat the chicken until even in thickness.
In a small bowl, combine the salt, pepper, and paprika. Season all sides of the chicken breast.
Cut the bacon into bite-size pieces and fry the bacon. Remove the bacon from the pan and keep grease.
Slice and saute mushrooms with the left over bacon grease. Lightly season with salt and pepper.
In a larger skillet, heat ½ tsp oil and add the chicken breast into the skillet. Cook on medium heat for about 4-5 minutes, and flip. Cover with lid and continue cooking on medium low heat until the chicken is fully cooked.
Top the chicken with 1/4 of the honey mustard sauce. Divide the mushroom and bacon evenly among all the chicken and then top with cheese and some more honey mustard sauce. Cover with lid and cook on low until the cheese melts.
Top with fresh greens and enjoy.
You can also add the chicken to a baking sheet and top with all the toppings, cover, and bake at 365°F for about 15-18 minutes until chicken is warmed and cheese is melted.