Reviewed: Jul. 30, 2009

I was too skeptical to make the honey mustard sauce in this recipe because it had so many mixed reviews! So I ended up using a jar of one of the really good brands of honey mustard from my grocery store. That also saved a lot of time ;) I also doubled the mushrooms because I had a lot of fresh mushrooms in my fridge that needed to be used. And I used some of Mrs. Dash's salt free table blend with the seasoning salt. This recipe was really easy to make and we loved it. I plan on making it again soon.

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BB

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Reviewed: Jul. 26, 2009

This recipe was so, so good. Juicy, flavorful and definately nice enough to serve company. I'm putting this in my "make again" folder. The only thing I will change next time is I will only make half the sauce. The directions say to use half and save half for later- so instead I'll just half the ingredients so I don't waste any. I highly recommend this recipe!

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KANSASJILL

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Reviewed: Jul. 23, 2009

This was wonderful! The only changes I made was to leave the corn syrup out of the sauce and we didn't miss it, and I didn't have enough yellow mustard so subbed half dijon for it. Gave the sauce a nice hint of spice. Directions were spot on as far as cooking time. Chicken was moist and perfectly cooked when it came out of the oven. The "Alice" chicken is my favorite Outback item, and it was great to find a recipe that comes so close!

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rosyshell

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Reviewed: Jul. 18, 2009

This was pretty good. I followed the directions exactly as written. The cooking time was perfect. I would not follow some of the reviewers who say to flaten your chicken breasts before cooking. If you do this your chicken will be dry because A) your squeezing out natural juices that keep the meat moist, and B) because they will end up completly cooking on the stove because of the thin meat and then drying out in the oven. Meat should be raw in the middle by the time it enters the oven. 15 min in oven without flattening meat, made me some juicy moist chicken. Thanks!

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tigershoes

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 15, 2009

I've had the chicken dish at the well-known restaurant that this is patterned after, and this is absolutely MUCH BETTER! This was so flavorful and tender. The only things I did different were: 1. I sauted my chicken in the bacon drippings instead of just oil. 2. Instead of using colby jack (I didn't have any on hand), I used a couple of slices of swiss and some shredded cheddar. Let me just say, DELICIOUS! This would be one I would make for company. It was easy to make and very quick, but looked amazing. I have to say that all 5 of my kids really enjoyed it, even the ones that don't like honey mustard. Of course, I didn't tell them that's what the sauce was, and they didn't even notice. This one gets 5 stars because it was easy and delicious!

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THREEBLESSINGS

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Reviewed: Jul. 14, 2009

I used only half the sauce amount to cut down on the calories and fat for my pasta side. It was still very tasty. Served with steamed veggies. Also, I made up my own concoction for a pasta side. It included angel hair pasta, shrooms, garlic, butter, olive oil, bacon, and Italian Cheese.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 5, 2009

Not like the restaurant dish at all. It was an OK recipe, but I will not make it again. The recipe makes 1 3/4 cups of honey-mustard sauce which is way to much and a waste of ingredients. Plus it's extremely sweet; you must omit the corn syrup. The mushrooms should be sauteed prior to topping on the chicken.

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CEHILL

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Reviewed: Jul. 1, 2009

Amazing!! I did a quick version with what I had on hand. I seasoned the chicken with garlic powder and cooked it on the grill. I omitted the corn syrup from the sauce, used light mayo, and a little less mustard than called for. I didn't have mushrooms, so instead I sauteed half a large onion and a green pepper, both sliced thin. I omitted the bacon and only used 1 cup of cheese to cut back on fat. Threw it all together and broiled it in the oven for 2 minutes. It was sooooo good and much healthier than following the recipe exactly. Everyone loved it and I can't wait to make it again for company!

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Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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Reviewed: Jul. 1, 2009

This was just "ok" for me...the sauce was too mustardy and, in my humble opinion, overwhelmed any of the other flavors going on with the dish. If you do make this recipe, halve the sauce ingredients as you will have more than enough for your dish.

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foodloverinva

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

Made tiny changes, but mostly stuck with it! Husband devoured it and asked if I could make more! He wants it for dinner again tonight. :) He doesn't like mustard so I was a little worried but apparently for no reason. I left out the corn syrup, after removing the bacon from the pan, dumped half the grease out and sauteed 2 minced garlic cloves with half yellow onion (thinly sliced) w thinly sliced fresh mushrooms till just cooked, removed, used same pan to fry chicken on both sides, 4 mins each, little salt and pepper on the chicken w/ dash of cayenne, layered in baking dish, (chicken, sauce, onions & mushrooms, bacon) baked for 15 minutes @ 350, added cheese, baked another 10 and done! Soooo yummy.

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USMCwifey

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 8, 2009

Hello!!! This was delicious!!! I made a few changes, but mainly stuck to the recipe. I used turkey bacon and after cooking it, I sauteed peppers, onion and garlic in the grease and omitted the mushrooms. I added some cayenne pepper to the season salt because we love spicy food! I then cooked the chicken in the same pan. By using one pan, you get all the flavors of the dish. For the sauce, I reduced the amount of corn syrup to 1 tsp. and used mircle whip instead of mayo. I topped the chicken in the dish with the sauce, then bacon and veggie mix, then Jack cheese! Sooo yummy! I will surely make this again!

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Misty Darnell

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Round Lake Beach, Illinois, USA

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Reviewed: Jun. 8, 2009

Very good!!! I had experienced a number of flops with a similar recipe, so I am thrilled that this was "the one"! I reduced the honey to 1/4 cup and kept the corn syrup. This was a great honey mustard sauce. I also marinaded the chicken (dale's sauce & lemon juice) and browned the chicken in the bacon grease for flavor. Cooked the chicken 15 minutes, then added the cheese, then baked 10 minutes more. Thank you for a great recipe!

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elt

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

Great flavor combination! As suggested by others, I left the corn syrup out of the honey mustard sauce, and we didn't miss it (my husband is allergic to corn syrup). I also used Worcestershire sauce and minced garlic with the seasoned salt to "kick up" the marinade a little. To save dishes, I used the same skillet to fry the bacon, then saute the mushrooms (in bacon drippings; not sure why the recipe seems to indicate they would go into the 9x13 dish raw . . .), then brown the chicken (also in drippings). Baked for 15 min. as indicated. Delicious!

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Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: May 31, 2009

I made this recipe exactly as posted and I thought it was awesome! Unfortunately, my boyfriend felt it was a bit too sweet and too mustardy and only rated it a 3. He said he didn't hate it, but he would not ever ask for me to make it again. I will make this again if I am only cooking for myself, but that doesn't happen very often. This does have a very high fat content with all the ingredients, but it sure was tasty!

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Jody

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: May 28, 2009

If I could give this 4.5 stars, I would. Just a little too much sauce and a little too sweet for me, but my boyfriend devoured it. Thanks for the recipe!

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heavensshadow

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 14, 2009

This recipe was great! I halved the recipe, though, because I was preparing for only 2. After reading some reviews I changed it up a bit, though, and it was outstanding. First, I marinated the chicken with Worcestershire Sauce and Salt. Then I oiled up my pan and saute'd my mushrooms. Then I made my bacon in the same pan and with all the bacon grease still in the pan I browned my chicken for about 3 minutes on each side. For the sauce I didn't use the corn syrup and didn't miss it. I put the chicken in the pan, coated it in the honey mustard sauce I made, put on the mushrooms and the bacon. I only cooked the chicken for 15 min @ 325 degrees because the chicken was thin. When it came out it was so juicy and delicious! I served it with lime juice on each piece of chicken and sauce on the side. Will make again!

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Mawcus

Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: May 12, 2009

This is divine. I have made it a few times and nothing but rave reviews. The only thing is that I too, cut the sauce back by half. U really don't need it. Excellent recipe.

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katv

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: May 3, 2009

Great dish! I used reviewers' recommendations and cooked the bacon first, then cooked the mushrooms and chicken in the bacon grease. I'll go half on the sauce next time, too (as others have suggested, the amount specified in the recipe twice what's needed). Thanks for an excellent recipe!

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Messy Cook

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

I was a bit leary of this recipe. I like honey-mustard in small amounts and there was just SO much of it in this recipe. I used probably about half the sauce (left the rest in the fridge to use for something else later), and it still seemed like a lot. But it was really good and I was quite surprised. I think actually the cheese made a difference cause I'm a cheese lover. Left off the mushrooms since I dislike them. Not only could the sauce be cut down, but I don't really get the point of the corn syrup. Honey is sweet enough. I think I'd leave that out next time.

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Erimess

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

This wasn't bad, but I don't think I will make it again. Normally that sentiment ranks three or fewer stars, but upon rereading the recipe I realize a couple of the issues were my own silly fault. I considered cutting the honey mustard in half but decided against it, and now wish I had. I had an exorbitant amount of honey mustard, and I ended up throwing away the remainder because it wasn't tasty enough to save and use for anything else. I apparantly confused the directions for this recipe with another recipe I was considering because I pounded the chicken breasts. At that point, I found cooking them for even just 3 minutes on each side almost cooked them entirely. I felt like the various liquids in the pan diluted the flavors inherent in the dish, and simply adding more of the honey mustard did not solve the problem. I also didn't like the way the bacon tasted after being sandwiched between cheese and mushrooms and baking for 15 minutes, but I don't really blame the recipe for that. If I do make it again, I will just place the bacon on top right before serving.

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