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Source : allrecipes.com |
This is my husband’s favorite dish and I’m so glad that I found this recipe. This is now a new favorite at home (and very easy to follow). I am looking forward to cooking this again.
friends reviews :
Sarita : I am a cook for a retreat center and I made this Saturday night for 44 people. It was a huge hit! I will definitely be making this again. Just wish it had a name that explained the dish so people would know what it is when we put it on the menu.
Janet : Alice Springs Chicken is the ONLY thing I ever order at Outback. My husband has started ordering it as well. We made this tonight, and it was AWESOME! Even better than Outback! Again – thank you for yet another wonderful recipe! I will definitely make this one again and again!
Ailey : Made it tonight and it was delish! It turned out just like Outback super moist with tons of flavor packed in. We did opt for turkey and used whatever cheese was in our fridge. Thank you for the instructions! The flavor was on point!
Jessie : I made this tonight for our volunteers. We all loved it. I had to make a couple substitutions because I am a ways from a grocery store and have to get creative with what we have most of the time. I replaced the Grey Poupon and honey with French’s Honey Mustard dipping sauce and replaced the Monterey Jack with mozzarella. I will definitely be making this again.
Joann : Just made this and it was very good. I would definitely make again. Didn’t have any mushrooms in the house so I didn’t use them. I would next time. I also had chicken cutlets that were already sliced really thin. It would have been better to have them a little thicker. I used yellow mustard in the sauce that went on the chicken and it was very good. I think any kind of mustard would work, it would just give it a different taste. Didn’t bother with the extra sauce. I could see this being a great company dish as you could prep ahead and then just put it in the oven when needed.
Nicole : I made this the other night and it was so yummy! I did not make the marinade, as my kids would not like it. I bought a regular ol honey mustard in a squeeze bottle. We did our chicken on the grill and basted the HM on it, and I added some more before adding the toppings. It still tasted wonderful.
Katie : This was delicious, I made it the other day, and it was a huge hut. I swapped turkey bacon and used light mayo and cheese to try and cut out some calories. Still totally delicious, thank you so much for sharing this recipe, it was very much so enjoyed!
Ingredients :
- 1/4 cup regular mustard
- 1/3 cup honey
- 2 Tbsp. Mayonnaise
- 2 teaspoons dried onion flakes
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- Lowry’s Seasoning Salt
- 6 turkey bacon slices
- 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
- 2 cup shredded Colby/Jack cheese
Directions :
- First, Sprinkle and rub the chicken breasts with seasoning salt.
- Cover and refrigerate for 30 minutes.
- While the chicken is in the refrigerator, cook turkey bacon in a large skillet until crisp.
- Remove turkey bacon and set aside. ***Do not discard grease.***
- Saute chicken in the turkey bacon grease for 3 to 5 minutes per side, or until browned.
- Place chicken in a 9″ × 13″ casserole dish or pan.
- To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
- Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled turkey 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.
Source : allrecipes.com
