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1/4 cup mayonnaise

1/2 cup prepared yellow mustard

2 tablespoons chopped fresh parsley

1 cup sliced fresh mushrooms

1 tablespoon dried onion flakes

6 slices bacon, cut in half

1/2 cup honey

2 cups shredded Colby-Monterey Jack cheese

2 teaspoons seasoning salt

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

1 tablespoon vegetable oil

1/4 cup light corn syrup


Step 1

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

Step 2

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.