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Outback Steakhouse Alice Springs Chicken
OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN
Healthy recipes offer you Outback Steakhouse Alice Springs Chicken, we hope you like it
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Course: Main Course
Cuisine: American
Keyword: Outback Steakhouse Alice Springs Chicken
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4
Ingredients
- 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
Instructions
- 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.
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