Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Aussie Chicken




Source of Recipe


unknown


List of Ingredients




4 skinless, boneless chicken breast halves - pounded to 1/2
inch 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


Recipe



Rub the chicken breasts with the seasoning salt, cover and
refrigerate for 30 minutes. Preheat oven to 350F. Place bacon in a
large, deep skillet. Cook over medium high heat until crisp. Set
aside.
In a 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 the breasts in
the skillet and saute 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.
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.