Wednesday, November 28, 2012

Here's what I made for dinner tonight. 
I found the recipe on a blog and decided to give it a try.  It was really good.  A couple of things I'll do different next time is pound the chicken more and put the cheese on top during the last 15 or 20 mins.
We used the left over Mustard sauce for dipping and it was delicious.  I can see using it for other things.  If you decide to make it, leave me a comment and let me know what you think.

Outback Steakhouse
Alice Spring Chicken


4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry's Seasoning Salt

6 bacon slices

1/4 cup regular mustard

1/3 cup honey

2 Tbsp. Mayonnaise

2 teaspoons dried onion flakes

1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

Serve with the left over Honey Mustard Sauce that you made

1 comment:

  1. Thanks! It really sounds good. I'm in a cooking rut, so I can't wait to try it. I'll let you know how it comes out. I think potatoes would be great baked the same way. Just layer the raw slices in the baking dish and add the rest of the ingredients. Keep blogging!



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