Saturday, August 9, 2008

Aussie Chicken

I got this from my sister-in-law and it is delicious!  It's supposed to be like the chicken from Outback Steakhouse, but I haven't been there in years, so I couldn't confirm that...I just know its good.

  • 4 boneless, skinless chicken breasts, pounded or cut to 1/2-inch thickness
  • 2 tsp seasoned salt
  • 8 slices bacon, cooked crispy and cut in half
  • 1/2 cup prepared yellow mustard
  • 1/2 cup honey
  • 1/4 cup light corn syrup
  • 1/4 cup mayonaise
  • 1 Tbsp dried onion flakes
  • 1 Tbsp oil
  • 1 cup fresh mushrooms, diced
  • 1 cup Colby Monterey Jack cheese, grated
  • 1 Tbsp fresh parsley, chopped (or's just for garnish)
Rinse chicken breasts then pound/slice them.  Rub chicken with seasoning salt.  Preheat oven to 350°F.  In a medium bowl, combine mustard, honey, corn syrup, mayo, and dried onion flakes.  Remove 1/2 of the sauce, cover and refrigerate, to serve later.  Heat oil in large skillet over medium heat.  Saute breasts 3-5 minutes per side, or until brown.  Don't burn!  Remove from skillet and place breasts in 9"x13" glass baking dish.  Apply honey mustard sauce to each breast, then layer mushrooms and bacon.  Sprinkle with shredded cheese.  Bake in oven for 20-30 minutes, or until cheese is melted and chicken is done.  Garnish with parsley and serve with the reserved honey mustard sauce.  Serves 4.

Julie R.

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