I love Outback Steakhouse's Alice Springs Chicken.
Every single time I drive by Outback Steakhouse, I crave it.
I've been seeing a lot of copycat recipes lately on Pinterest & Facebook that have been making my mouth water.
So I decided I was going to make it to see if it tasted just as good.
That was the plan, but I had a couple cans of crescent rolls I needed to use up.
So I decided to dress-it-down a bit & turn it into a Braided Chicken Roll.
It was bonza mate!
2 cans crescent rolls
2 large chicken breasts (shredded)
1/4 cup mustard
1/3 cup honey
2 Tbsp mayo
1/4 tsp seasoning salt
1 1/2 tsp dried onion flakes
2-3 Tbsp bacon bits
1 cup colby jack cheese (shredded)
optional: Sliced fresh mushrooms (Outback Steakhouse uses mushrooms, but we don't like them so we left them out)
Cook & shred chicken. Mix mustard, honey, mayo, seasoning salt, & dried onion flakes until well combined. Add shredded chicken to sauce and stir until coated. Add bacon bits & colby jack cheese, and stir until completely coated. Unroll crescent roll dough & arrange flat on a cookie sheet. Pinch perforations together until it is one large, flat piece of dough. Cut inch-wide slits in the dough towards the center across the length of the sheet forming a fringe on 2 sides. Leave a solid 3-4" strip in the middle for the chicken mixture. Spread chicken mixture evenly onto the solid section. Fold the strips over the chicken mixture, alternating strips from each side and pinch to seal. Sprinkle with cheese if desired. Bake at 375 degrees for 15-20 minutes or until golden brown & no longer doughy.
Note: I left out the dried onion flakes since I didn't have any, so that measurement was based off of the recipes I've seen that call for 1/2 Tbsp. Next time I will be sure to try it with the dried onion flakes!