Aussie Chicken

"Rebecca posted this on the web. I ate this the other night and I LOVED IT! It was awesome. Try it. The recipe is very similar to a chicken dish served at a local well-known restaurant."
 
Download
photo by under12parsecs photo by under12parsecs
photo by under12parsecs
photo by gailanng photo by gailanng
photo by cyaos photo by cyaos
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
Ready In:
45mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wow, Kccy this is the best chicken, I have made it twice now. The last time I served it to company. They LOVED it and commented on what a gourmet dish. It is very easy to make and can be made ahead and and baked. Thank you for a great easy to make recipe. This went into my recipe book.
     
  2. Lovely! I've cooked this twice recently, it's easy and delicious.
     
  3. 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.
     
  4. This was an enjoyable dish. It served up with a nice presentation and seemed like an extra special meal. The sauce was a little too sweet and a little too mu tardy for my tastes; I would have cut back on the mustard, honey and corn syrup by half.
     
  5. 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.
     
Advertisement

Tweaks

  1. 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.
     
  2. 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!)
     
  3. 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

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes