Wednesday, February 15, 2012

Sherry’s Aussie Chicken (The Finer Things in Life)


  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (sometimes it’s easier to filet them, instead)
  • seasoning salt
  • 6 slices bacon, cut in half
  • ¼ cup regular mustard
  • ¼ to 1/3 cup honey
  • 2 tablespoons mayonnaise
  • 2 teaspoons dried onion flakes
  • 1 cup sliced fresh mushrooms
  • 2 cups shredded Colby/Jack cheese
Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.
Meanwhile, cook bacon in a large skillet until crisp.  Remove bacon.  ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Move chicken to a 9×13 pan.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.  Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.  (Be sure to cut into a breast to see that it is fully cooked before serving to guests who will find raw meat in their main dish.  Ask me how I know…)
Serve with honey mustard sauce.