Aussie Chicken
Modified from this recipe
4 boneless skinless chicken breast halves
seasoning salt
4 slices bacon, cut in half
1/4 C. prepared mustard
1/4 C. honey
2 Tbls. light corn syrup
2 Tbls. mayonnaise
2 green onions, sliced
1 Tbls. canola oil
1 C. sliced fresh mushrooms
1 C. sharp cheddar cheese
1 C. Monterrey jack cheese
1. Rub the chicken with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees.
3. Place bacon in a large, deep skillet.
4. Cook over medium-high heat until crisp; set aside.
5. In a medium bowl, combine mustard, honey, corn syrup, mayonnaise and green onions.
6. Heat oil in the large skillet over medium-high heat and saute chicken for 3 to 5 minutes per side, or until browned.
7. Remove from skillet and place the breasts in a 9x13 baking dish.
8. Apply the honey mustard sauce to each breast, then layer breast with mushrooms, bacon, and cheese.
9. Bake in preheated oven for 15 minutes, or until cheese is melted and juices run clear.
Comments:
I was a little hesitant to try this because of the honey-mustard sauce, which I often find too overwhelming. I cut the amount of honey-mustard in half from the original recipe and I am glad that I did. Originally, you are supposed to save some sauce to serve with it after it has cooked. After trying the sauce before applying it to the chicken, I would not recommend this. However, after it has been cooked with everything else, it is perfect! There is also plenty of sauce left in the pan that you can put back on the chicken if you would like to.
My first time making this chicken, we actually cut it up and served it on toasted ciabatta rolls and it was by far the best sandwich we have ever had! Use some of the remaining honey-mustard/cheese that is left in the pan after cooking as a sauce on the roll, add some lettuce, and you have an amazing sandwich!
