Aussie Chicken
adapted from: All Recipes
4 skinless, boneless chicken breasts
2 tsp. seasoned salt
6 slices bacon, cut in half
1/4 c. Mayonnaise
1 Tbl. prepared mustard
1 Tbl. honey
1/2 Tbl. lemon juice
1 Tbl. vegetable oil
1 c. fresh mushrooms, washed and sliced
2 c. Colby-Monterey Jack cheese, shredded
2 Tbl. fresh parsley, chopped, opt.
Rub the chicken breasts with the seasoned salt. Cover and refrigerate for 30 minutes. Preheat oven to 350 degrees. Place bacon in a large deep skillet. Cook over medium-high heat until crisp. Set aside. Add the sliced mushrooms and saute a minute or two. Remove from pan and set aside. In a medium bowl, combine the Mayonnaise, mustard, honey and lemon juice. Heat oil (or use bacon grease) in a large skillet over medium heat. Place the breasts in the skillet and saute for 3-5 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 and bake in preheated oven for 20-30 minutes or until the chicken is cooked through. Then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake another 5 minutes until the cheese is melted. Garnish with parsley and serve. Yield: 4 servings.