Outback Chicken
I kind of feel that we eat a lot of chicken, but there’s only so many ways to prepare the bird. So, I’m always on the look out for a recipe that’s not only tasty, but will please the whole family, which is not always an easy task.
I actually really didn’t think that this recipe was going to be a winner, but I was pleasantly surprised when, not only did this recipe turn out wonderfully, but the WHOLE family enjoyed it as well.
As always, be sure to read entire recipe, PLUS tips before beginning.
Inspiration can sometimes hit us unexpectedly, find the inspiration for this recipe, here.
Outback Chicken
- 4 boneless skinless chicken breasts (pounded to 1/2 inch thickness)
- Seasoning Salt
- Salt and Pepper
- 4 bacon slices
- 2 cups shredded cheddar
SAUCE
- 1/4 cup regular mustard
- 1/3 cup honey
- 2 Tbsp. mayonnaise
- 2 teaspoons dried onion flakes
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- After pounding chicken, season chicken breasts with seasoning salt/salt/pepper, then place in ziploc bag and refrigerate for 30 minutes.
- PREHEAT OVEN TO 350 degrees F.
- Cook bacon using your preferred method (either on stove or in oven).
- Sauté the chicken. If you cooked your bacon on the stove, use the grease from that, otherwise, use a little vegetable oil. Once sautéed, place on paper towel lined plate.
- Prepare the sauce. Whisk all of the ingredients together in a medium sized bowl.
- Place chicken in a casserole dish, spoon sauce over each breast.
- Cover with bacon, then top with cheese.
- Bake in 350 degree F oven for approximately 30 minutes.
