Wednesday, September 5, 2012

Aussie Chicken



My family loves Outback Steak House and one of our favorite things on the menu is the Alice Springs Chicken.  I found this recipe online and it is very similar to Alice Springs Chicken.  I left the mushrooms off because no one in my house is a fan, but everything else was the same.  My son really liked the homemade honey mustard. 

Ingredients
  • 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • 2 teaspoons seasoning salt
  • 6 slices bacon, cut in half
  • 1/2 cup prepared yellow mustard
  • 1/2 cup honey
  • 1/4 cup light corn syrup
  • 1/4 cup mayonnaise
  • 1 tablespoon dried onion flakes (I used onion powder instead)
  • 1 tablespoon vegetable oil
  • 1 cup sliced fresh mushrooms
  • 2 cups shredded Colby-Monterrey Jack cheese
  • 2 tablespoons chopped fresh parsley

Directions

  1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
  3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
  4. *Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
  5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce. 

*I grilled my chicken on my indoor grill pan rather than cooking it in a skillet.  It worked really well.

      http://allrecipes.com/recipe/aussie-chicken/        

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