Friday, August 30, 2013

High Springs Chicken AKA Aussie Chicken

When we go to Florida, we eat at Sonny's once in awhile. On the menu they have High Springs Chicken which is their version of Aussie Chicken. It also is called Alice Springs Chicken at the Outback Steakhouse.

       No Sonny's on Long Island but I'm always in line to try a new chicken recipe.

4 boneless, skinless Chicken breast cut in half

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika(used smoked paprika)
1/4  tsp. black pepper

6 slices of bacon( used turkey bacon)
1/4 cup prepared mustard
1/3 cup honey
2 Tbsp. mayo
2 Tbsp. minced onion
1 Tbsp. vegetable oil

1 cup sliced mushrooms( didn't have)
1 cup Colby-Jack Cheese

2 Tbsp. chopped fresh parsley

Pound down the breast so you have a nice even thickness.

Mix  the onion, garlic, black pepper and paprika. Season the breast with the above blend and make sure to do both sides. Chill them in the fridge for about 30 minutes.

Get the oven ready - 350 and spray a 13x9 pan with pam.

Get a small bowl out and add the mustard, honey, mayo and onion and mix well. 1/2 of the sauce will go over the breast and put the remaining sauce in the fridge for later.

Cook up the bacon and if you are anything like me, save some for the recipe! When it's cooked line it up on a paper towel to drain and hopefully you don't have a dog who will drool until you give him a slice.

Heat the oil in pan or cook it up on the Foreman grill for 3-4 minutes until lightly browned.

Remove the chicken and put in that 13x9 pan which have sprayed and waiting.
In goes the browned breast and top with the 1/2 of the sauce, remember you still have the other half left to use for later.
You can add some mushrooms at this point and layer the bacon on top of the mushroom.

Bake in your preheated 350 oven which is now ready to cook these beauties for 15- 20 minutes or until juice runs clear.

Now you are thinking, did she forget the cheese? NOT! Add the cheese now- put it back in that 350 oven and bake for 3-5 minutes until cheese is melted.

Sprinkle with parsley and serve with the additional sauce which you have warmed up.

Why go out when you can make it at home?

Additional photo and hints from Carol on this recipe.Her husband takes most of the photos and they are awesome. 



  1. I SO agree with you Linda-why go out and order this when you can make it at home, put what you like in the recipe AND know what's going in it?

    This is one of our favorites. We had it at the Outback one time and I was thrilled to find the recipe to recreate it.

    I've never tried smoked paprika-I bet that gave the chicken a really nice flavor.

    Thanks for your great review-I'm not showing Bob your yummy photo-if he sees it, my new chicken recipe I want to try will be shoved off the menu for this-he LOVES Aussie Chicken. :)


    1. Carol, once everyone checks out Bob's pictures of the chicken, they are really going to drool.

  2. Gorgeous photo Linda. The chicken looks moist & delicious. What time is dinner? :)

  3. OMG, how did I miss this one? Sounds soooo good, I love the chicken made with ham and cheese, so this is right up in that direction. Gonna copy this

    1. Myra, I think the kids would really like this.

  4. This looks SO GOOD!!! I've had the Alice Springs Chicken before, and loved it! This looks wonderful and I always look for new chicken recipes... I'll have to give this a try sometime! Thanks for sharing! :)

    1. Maria, thanks so much for peeking in! Hope you enjoy this as much as we did.

  5. You have that right! No reason to go out. I have a jar of smoked paprika that I tend to forget about. This chicken looks like the perfect reason to dig it out of the spice cabinet. Thank you for linking with See Ya in the Gumbo this week. It's good to have you join in.

    1. Thanks Michelle. First time linking to See Ya in the Gumbo. Enjoying your blog- Can't wait to make something so I can link it back to you.

  6. I made this off of pinterest site, now I see yours. Mine was good but mine was a lot more drier looking then yours. Yours looks a lot better.

    1. Hi Elaine- I'm going to have to make this again. It's SO good! Thanks for stopping in.