outback-steakhouses-alice-springs
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- Lawry's Seasoning Salt
- 6 bacon slices
- 1/4 cup regular mustard ( make sure LOW SUGAR)
- 2 Tbsp. Mayonnaise
- 2 teaspoons dried onion flakes
- 1 cup sliced fresh mushroom
- 2 cup shredded Colby/Jack cheese
How to Make It
- First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
- While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
- Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
- MAYBERRYFAN'S LC HONEY MUSTARD
- 1/2 cup mayonnaise
- 1 tablespoon cider vinegar
- 1 teaspoon yellow mustard
- 3/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 4 teaspoons granular Splenda or equivalent liquid Splenda
- Mix all ingredients well. You can use this at once but I recommend letting it chill a few hours to allow the flavors to blend.
- Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
- Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
- Serve with the left over Honey Mustard Sauce that you made.
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