Outback Steakhouse Alice Springs 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.

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