I modified this recipe from Fabulously Creative. It’s a knockoff of the Outback steakhouse dish.
Cheese and bacon, seriously, how could you go wrong? I cannot wait to make this for ODB. WE LOVE BACON!
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt (I used Anita’s seasoning instead)
6 bacon slices
1/4 cup regular mustard (yellow)
1/3 cup honey (I didn’t really use this, I don’t like honey, any sweetener would work)
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes (didn’t have any, so I used garlic)
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese (I only used 1 cup and wish I had used 2, I actually went back and added the other cup after the fact, 1 cup over 6 servings isn’t much at all).
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the 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 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.
*I actually put a bag of thawed cauliflower on the bottom of the dish to add some bulk. It was divine!