The recipe is actually fairly simple. From start to finish it will take you about an hour, but you are only working for about the 30 minutes. My 3 year old even ate a few bites of this chicken! (And that is really saying something.)
Start by pounding out your chicken breasts to 1/2 inch thickness. Be sure to trim off any fat. Then rub the chicken with seasoning salt and refrigerate for 30 minutes.
(sorry, if you are grossed out by pictures of raw meat)
While your chicken is refrigerating, fry up your bacon. Yes I do have extra pieces of bacon in my pan. I made them for that 3 year old, cause you know, it is one of the few foods he eats without forcing him. Yup, Bacon, he loves it.
Place your chicken in a 9x13 pan. I line mine with foil for easier clean up. Spread some honey mustard over each chicken breast. I did about 3 spoonfuls each. Then top with mushrooms, if you like. And lastly crumble bacon over the top.
Place in the oven to bake at 350 for 30 minutes. During the last 10 minutes sprinkle the cheese over the top. When you are done, you will have this. Seriously, looks DELICIOUS. Drizzle some of the left over honey mustard over the top and serve. It think this would be great with a great vegetable and some mashed potatoes. I LOVE red potatoes with just milk, butter, salt, and pepper. I even leave the skins on. They are so flavorful no gravy is needed. I hope you enjoy this recipe as much as my family and I do!
Outback's Alice Springs Chicken
from: Fabulously Creative
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
6 bacon slices
1/4 cup regular mustard (I used course ground honey mustard)
1/3 cup honey
2 Tbsp. Mayonnaise (I doubled the mayo)
2 teaspoons dried onion flakes1 cup sliced fresh mushroom
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.
Bake in a 350° oven for 30 minutes, add cheese for the last 10 minutes of cooking.
Serve with the left over Honey Mustard Sauce that you made.