Community Pick
Aussie Chicken
photo by under12parsecs
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°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.
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Reviews
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Oh-so-good! I was somewhat skeptical when I tasted the honey mustard sauce before baking it on the chicken, but blended with the cheese, bacon, and seasoned chicken it is really wonderful. I sauteed my mushrooms for a bit first and then sprinkled the finished dish with green onion instead of parsley, but otherwise made as written.
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Great dish to make for guests. Everyone loved it. I doubled the recipe and had a couple of breasts leftover and they just got better and better. I bought already sliced thin breasts so no pounding, otherwise followed the recipe without deviation. Definitely a "keeper". Thanks for such an easy and tasty chicken dish.
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Tweaks
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Oh-so-good! I was somewhat skeptical when I tasted the honey mustard sauce before baking it on the chicken, but blended with the cheese, bacon, and seasoned chicken it is really wonderful. I sauteed my mushrooms for a bit first and then sprinkled the finished dish with green onion instead of parsley, but otherwise made as written.
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Wow! I really enjoyed this dish! I made it with 2 chicken breasts, but even after cutting the sauce into a quarter of the original, I still had half of it leftover! And I was pretty generous with it, too! So next time I'll cut down on the sauce amount. I used fat free mayo & regular mustard. I also used red fat cheese & turkey bacon-skipped the mushrooms. I only used about 1/4 tsp seas salt & I was able to season both sides of the meat. Oh, and I used olive oil cooking spray. I didn't have any parsely, and instead of dried onion I used 1/8 tsp onion powder (it worked great). The sauce is wonderful-definitely of restuarant quality. Hubby & I really enjoyed this dish. We served it with ranch mashed potatoes! (from this site) Will make again for sure (I still have leftover sauce in the fridge!)
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Don't you just love reviews that say "It's delicious - this is what I changed..." Well, here's another one! I used honey mustard and only used 1/4 c honey. Substituted asparagus for mushrooms which made it beautiful AND a great way to sneak geen veggies in. Next time I make it, I'll probably cut sauce ingredients in half - no one used any of the sauce I passed, so that just got thrown out. One more thing - if you don't have the sauce ingredients, just use honey mustard salad dressing - it's what DH thought it was anyway!
RECIPE SUBMITTED BY
Kaccy G.
Artesia, NM
My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.