Aussie Chicken

Have you ever eaten Outback Steakhouse's "Alice Spring's Chicken"? This recipe is just like that. But I don't add the mushrooms to mine. Not because I don't like them, I always forget to buy them and don't want to run out to the store when I'm putting it all together.

If you've never had it, just make this. It's fabulous! The chicken is covered in a honey mustard sauce, then topped with bacon and cheese (and mushrooms if you can remember). I serve it with brown rice (with more honey mustard sauce drizzled over top) and a veggie. But trust me on this one, you're going to want to try this!

Aussie Chicken

4 boneless skinless chicken breasts*
2 t seasoning salt
6 sliced of bacon (broken into smaller bites)
1/4 c mustard
1/2 c honey
1/4 c light corn syrup
1/2 c mayo
1 T dried onion flakes
1 T vegetable oil
2 c shredded colby-jack cheese
2 T parsley

Rub chicken with seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350. Cook bacon over medium heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayo, dried onion, and parsley. Remove half of the sauce, cover and refrigerate.

Cook chicken until browned and no longer pink. Place in a glass 9 x 13 pan. Apply the honey mustard sauce to each piece of chicken, top with bacon and sprinkle with cheese. Bake for 15 minutes or until the cheese is melted. Use the remainder of the sauce to drizzle over your rice.

Yields: 4 servings


* We do smaller pieces, because we don't eat tons of meat