Alice Springs Chicken (GF)

We first came across this at Outback Steack house and loved it, but I got the recipe from one of Mom's ward cookbooks.  YUMMY! 

From the kitchen of:  Christa (or Outback-- but I'd like to take credit for it.)

INGREDIENTS:

• 4 skinless, boneless chicken breast halves, pounded to 1/2 in. thickness

• 2 t. seasoned salt

• 6 slices bacon, cut in half

• 1/2 c. prepared mustard

• 1/2 c. honey

• 1/4 c. light corn syrup

• 1/4 c. mayonnaise

• 1 T. dried onion flakes

• 1 T. vegetable oil

• 1 c. sliced fresh mushrooms

• 2 c. shredded Colby-Monterey Jack cheese

• 2 T. chopped fresh parsley

INSTRUCTIONS: 

• Rub the chicken breasts with the seasoning salt, cover, and refrigerate for 30 min.  

• Preheat oven to 350. 

• Cook bacon until crisp and set aside.  

• In medium bowl, combine the mustard, honey, corn syrup, mayonnaise, and dried onion flakes.  

• Remove half of sauce, cover and refrigerate to serve later.  

• Heat oil in a large skillet over medium heat.  

• Place breasts in skillet and saute for 3-5 minutes per side or until browned.  

• Remove from skillet and place the breasts in a 9x13 in. pan and apply the honey mustard sauce to each breast.  

• Layer each breast with bacon, mushrooms, and sprinkle the top with cheese.  

• Bake for 15 minutes or until cheese is melted and chicken juices run clean.  

• Garnish with parsley and serve with honey mustard sauce.

MAKES:4 servings