Best 3 Alice Springs Chicken Quesadilla Recipes

ALICE SPRINGS CHICKEN QUESADILLAS!

Steps:

• With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
• Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
• Chill remaining marinade to serve with chicken.
• After marinating chicken, Put remaining oil in frying pan. Sear chicken on both sides until cooked thru.
• Transfer chicken to a pan and brush with marinade; keep warm.
• Meanwhile in frying pan add butter and saute mushrooms. Remove from the heat.
• Cut chicken into bite size pieces and line your ingredients up, this part will go quickly! Chicken, cheese, mushrooms and bacon.
• If you have a quesadilla maker get it heated up, otherwise, heat a frying pan and to medium heat and spread a little butter or non stick spray on the bottom.
• Prepare tortillas by spreading a little butter on the ousides.
• Place a tortilla, butter side down and add chicken, mushrooms, bacon and then the cheese but DO NOT OVERFILL. Place the other tortilla on top, butter side up. Flip (carefully) once bottom side is golden and do the same to the remaining side.
• Repeat until you are out of ingredients.
• Use the remaining honey mustard for dipping.

OUTBACK COPYCAT ALICE SPRINGS CHICKEN

Steps:

• Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
• Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
• Place browned chicken on prepared baking sheet.
• In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
• Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
• Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
• Top with fresh parsley and serve with reserved honey mustard sauce for dipping.

EASY ALICE SPRINGS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a baking dish. Season with salt and pepper.
• Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven.
• Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts.
• Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.