Outback Steakhouse Alice Springs Chicken

Copycat, Poultry

Ingredients

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry’s Seasoning Salt

6 bacon slices

Honey Mustard:

1/4 cup regular mustard

1/3 cup honey

2 Tbsp. Mayonnaise

2 teaspoons dried onion flakes

Toppings:

1 cup fresh mushroom, sliced

2 cup shredded Colby/Jack cheese

Directions

Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook the bacon until it’s crisp. Remove the bacon and set it aside. Do not discard the grease.
Sauté the chicken in the bacon grease for 3 to 5 minutes per side, or until it’s browned.
Place the chicken in a 9″ × 13″ casserole dish or pan.
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 the cheese is melted and the chicken is done.