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Aussie Chicken

SUBMITTED BY: beckie PHOTO BY: Allrecipes

"This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce."

RECIPE RATING:

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PREP TIME	25 Min
COOK TIME	25 Min
READY IN	1 Hr 20 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

DIRECTIONS

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees 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.

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REVIEWS

Reviewed on Jan. 23, 2004 by KROL

I've been visiting this website for a long time, but this is my first review. Just had to... MORE

Reviewed on Jan. 22, 2004 by MOLSON7

Good, easy and very rich. I omitted the corn syrup and sprinkled the chicken w/season salt... MORE

Reviewed on Jan. 23, 2004 by LAURA1025

This was beyond excellent! I didn't think it sounded too good, but since I had all the... MORE

Reviewed on Jul. 16, 2003 by VEGIFAN

Just remember to pound/flatten the chicken or else everything falls off! :) MORE

Reviewed on Jul. 13, 2003 by MONICA213

While I thought that this recipe tasted wonderful, I thought that the 'Alice Chicken' recipe I... MORE

Reviewed on Jan. 4, 2006 by MomSavedbyGrace

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

MomSavedbyGrace
Jan. 4, 2006

Okay, 5 stars for taste, and 5 stars because we are still alive after eating this "heart attack on a plate" chicken! It WAS delicious though!! My husband raved, and it takes alot for him to rave about something! I halved the recipe, only used a splash of corn syrup though, and didn't have onion flakes so I threw in a dash of onion powder. Also, to me it seems silly to dirty a bunch of skillets when everything is going in one place? So first I sauteed the mushrooms in a large skillet (come on, you have to saute the mushrooms! DONT put them on the chicken raw!) then when they were done, removed with a slotted spoon and fried the bacon. Then removed the bacon and sauteed the chicken breasts in the bacon drippings instead of using additional veg. oil. Voila - only one dirty pan! Oh, I also marinated my chicken beforehand in worchestshire instead of seasoning salt. The halved recipe fit perfectly in an 8x8 pan, still baked for 15 min. Even though this is fattening, it definitely could be a company dish because it serves very nicely, just make sure you know your company's palates before making it. Also, you could sub. a jar of already made honey mustard sauce instead of making your own to save some time.

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18 users found this review helpful

Okay, 5 stars for taste, and 5 stars because we are still alive after eating this "heart... MORE

Reviewed on Jul. 13, 2003 by EUROMOM98

Great dish. Easy to do also. I grilled my chicken breast till browned, used honey mustard... MORE

Reviewed on Sep. 22, 2006 by Rolanda

Full Review

Rolanda
Sep. 22, 2006

This is the best recipe that I have made from this site yet. DO NOT USE CORN SYRUP and try to avoid using regular mustard but use dijon. I thought about just buying an already prepared sauce but realized people were raving about it. DON'T CHEAT YOUR TASTEBUDS. Make the sauce..it takes 5 minutes. Avoid use of a ton of pans. I fried the bacon, drained some of the grease, sauted mushrooms in bacon grease, then sauted chicken (seasoned with garlic powder, salt, pepper, onion powder ) in that grease which added extra flavor to the chicken. Pound the breasts (they will cook faster and the bac/mush won't fall off) and make sure they are brown to avoid having to bake longer. This recipe says to bake 15 mins but I took others advice and did 30 to make certain my chicken was cooked all the way. It's safer that way especially if your meat is thick (tastier w/ thin breasts). I think you only need about 1 cup of cheese. Two cups is a bit much (whole bag) for 4 breasts. I made six breasts and I didn't use all my cheese. To avoid cheese from buring you could just add it 15 minutes before taking it out the oven. I baked mine with the cheese on and covered for 15 minutes then added more cheese,uncovered and baked another 15 or so till I knew the meat was done. My picky son rated this a 10. If you are serving guests know their tastes before trying this one but if they like bacon, mush, cheese...go for it!!!!

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13 users found this review helpful

This is the best recipe that I have made from this site yet. DO NOT USE CORN SYRUP and try to... MORE

Reviewed on Oct. 28, 2003 by wildlavender

Everyone loves this recipe when I make it. The only change I made was that I sautee the... MORE

Reviewed on Apr. 10, 2008 by dannypetsis

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