OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

Photo by Valerie C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    Boneless Skinless Chicken Breasts

  • Lawry's Seasoned Salt

  • 6

    Slices Bacon

  • 1/4

    Cup Regular Mustard

  • 1/3

    Cup Honey

  • 2

    TBS. Mayonnaise

  • 2

    tsp. Dried Onion Flakes

  • 1

    Cup Fresh Sliced Mushrooms

  • 2

    Cups Shredded Colby/Jack Cheese

Directions

First, Sprinkle and rub the chicken breasts with the seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook the bacon in a large skillet until crisp. Remove the bacon and set aside. Do not discard the grease. Saute the chicken in the bacon grease for 3-5 minutes per side, or until lightly browned. Place chicken in a 9x13 casserole dish. To make the honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and onion flakes.Spread some of the mixture over each piece of chicken, then layer with mushrooms, crumbled bacon and shredded cheese. Bake in a 350* for 30 minutesor until chicken is done. Serve with leftover Honey Mustard Sauce.

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