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<blockquote data-quote="moreluck" data-source="post: 274927" data-attributes="member: 1246">Aussie Chicken &nbsp;copycat version of Outback&#039;s &quot;Alice Springs Chicken4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness2 teaspoons seasoning salt 6 slices bacon, cut in half 1/2 cup prepared mustard 1/2 cup honey 1/4 cup light corn syrup 1/4 cup mayonnaise 1 tablespoon dried onion flakes 1 tablespoon vegetable oil1 cup sliced fresh mushrooms 2 cups shredded colby-monterey jack cheese2 tablespoons chopped fresh parsley <ol>
<li data-xf-list-type="ol">Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.</li>
<li data-xf-list-type="ol">Preheat oven to 350 degrees friend (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.</li>
<li data-xf-list-type="ol">In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.</li>
<li data-xf-list-type="ol">Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.</li>
<li data-xf-list-type="ol">Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.</li>
<li data-xf-list-type="ol">Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.</li>
<li data-xf-list-type="ol">Garnish with parsley and serve with the reserved honey mustard sauce.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 274927, member: 1246"] [B]Aussie Chicken [/B] copycat version of Outback's "Alice Springs Chicken 4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness 2 teaspoons seasoning salt 6 slices bacon, cut in half 1/2 cup prepared mustard 1/2 cup honey 1/4 cup light corn syrup 1/4 cup mayonnaise 1 tablespoon dried onion flakes 1 tablespoon vegetable oil 1 cup sliced fresh mushrooms 2 cups shredded colby-monterey jack cheese 2 tablespoons chopped fresh parsley [LIST=1] [*]Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. [*]Preheat oven to 350 degrees friend (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. [*]In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. [*]Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. [*]Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. [*]Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. [*]Garnish with parsley and serve with the reserved honey mustard sauce.[/LIST] [/QUOTE]

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