Any recipe my friend Julie Funk gives me is always a favorite, including this one! I made this one for my hubby for Fathers Day as per his request! It is so delicious and easy to make. Just give yourself about an hour for the prep work. Well worth it.
Aussie Chicken
4 skinless, boneless chicken breast halves-pounded to ½ inch thick
2 tsp seasoning salt
6 slices bacon, cooked and cut in half
½ c prepared yellow mustard
½ c honey
¼ c light corn syrup
¼ c mayonnaise
1 Tblsp dried onion flakes
1 Tblsp olive oil
1 c sliced fresh mushrooms
2 c shredded Colby-Monterey jack cheese
2 Tbsp chopped fresh parsley
Rub the chicken breasts with seasoning salt, cover and refrigerate for 30 min.
Preheat oven at 350. Place bacon in large deep skillet and cook over med high heat until crisp. Set aside.
In medium bowl, combine mustard, honey, corn syrup, mayo and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in large skillet over med heat. Place the breasts in the skillet and sauté for 3-5 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 with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in oven for 15 minutes, or until cheese is melted and chicken is fully cooked. Garnish with parsley and serve with the reserved honey mustard sauce over rice.
EnJOY!
