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Chicken Alice Springs Chicken (Outback restaurant knock-off) Recipe

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This recipe for Chicken Alice Springs Chicken (Outback restaurant knock-off) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts, pounded to 1/2" thickness
Lawry's seasoning salt
6 slices bacon
1/4 cup mustard (regular, Dijon or brown)
1/3 cup honey
2 tablespoons mayonaisse
2 teaspoons dried onion flakes
1 cup sliced mushrooms (optional)
2 cups shredded Colby/Jack cheese
Directions:
Directions:
First, sprinkle and rub the chicken with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the fridge, cook bacon in a large skillet until crisp. Remove bacon and set aside but do not discard bacon grease from pan.
Saute chicken in the bacon grease for 3-5 minutes per side, or until browned. Place chicken in a 9x13" casserole dish or pan.
To make the honey mustard - in a small bowl, mix the mustard, honey, mayo and onion (or buy Ken's Honey Mustard salad dressing).
Spread some of the honey mustard over each piece of chicken then layer with mushrooms, crumbled bacon and shredded cheese.
Bake in a 350º oven for 30 minutes, or until cheese is melted and chicken is cooked through. Serve with the left over honey mustard sauce you made (but be careful not to cross-contaminate - I would separate into two bowls before dressing the chicken).
Personal Notes:
Personal Notes:
One poster on the blog suggested the following to make it a little less heart-attack inducing:
Leave out the mayo and don't fry the chicken or bacon. Spread the honey mustard on the chicken then wrap uncooked bacon around it, sprinkle cheese on top and bake everything together (350º until done).

 

 

 

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