Aussie Chicken

This recipe is much like a chicken dish served in a neighborhood well known eatery. A buddy of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.
Original recipe makes 4 servings
  • 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • 2 teaspoons 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 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
HOMEWORK:25 minutes /COOK:25 minutes /READY IN:1 hr 20 minutes
Rub the chicken breasts cover and refrigerate for half an hour.
Put bacon in a large, deep skillet. Cook over medium high heat. 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 sizable frying pan over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from frying pan and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to every breast, then layer each breast with bacon and mushrooms. Sprinkle top with shredded cheese.
Bake in preheated oven for a quarter hour, or until cheese is melted and chicken juices run clear. Trim with parsley and serve with the reserved honey mustard sauce.