Aussie Chicken

Make this Aussie Chicken for dinner tonight, it will be a big hit!

4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness

2 tsp. seasoning salt

6 slices bacon, cut in half

1/2 cup prepared yellow mustard

1/2 cup honey

1/4 cup light corn syrup

1/4 cup mayonnaise

1 Tbsp. dried onion flakes

1 Tbsp. vegetable oil

1 cup sliced fresh mushrooms

2 cups shredded Colby-Monterey jack cheese

2 Tbsp. chopped fresh parsley

Rub chicken breasts with seasoning salt, cover and refrigerate 30 minutes.

Preheat oven to 350 degrees.

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 the 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 3-5 minutes per side, or until browned.

Remove from skillet and place breasts into a 9 x 13 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 for 15 minutes or until cheese melts and chicken juices run clear.

Garnish with parsley and serve with reserved honey mustard sauce and Sugared Asparagus.

 

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