Dec 6, 2008

Aussie Chicken

This recipe is very similar to my favorite chicken dish served at a well-known Australian-themed steak restaurant.
It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.

Makes 4 servings.

Aussie Chicken


4 skinless, boneless chicken breast halves - pounded to 1/2“ thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared 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

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2. 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.

3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise, dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sauté 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.

5. 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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  1. does worker #1 want his own vat of honey mustard??

    - your spoiled rotten, "city girl" little sister (who's up too late)

  2. Hmmm... I think I can just guess the name of that Aussie themed restaurant.
    We have a butcher here (where I live in Oz) who carries "American style" ribs. Of course, I got all excited, you know what I mean?
    So I bought some, brought them home and cooked them and they were yucky. I mean YUCKY!!
    I went back to the butcher and asked what was going on with the ribs.. and they told me they were lamb ribs and they had slapped on some barbeque sauce. So...I guess you can take any cut of meat, add barbeque sauce and Voila! it's instantly "Americanized". *snort*

    I'm definitely going to try these chicken breasts though. You've never steered me wrong yet. ;-)

    btw.. We're just getting the US's last season of Wife Swap on telly here, so I've got my fingers crossed.

  3. This sounds really tasty, a great comfort food dish. I need to remember this when I run out of 'chicken recipe' ideas :). I'd like to include your recipe on our blog, please let me know if you're interested.

    Sophie, Key Ingredient Chief Blogger


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