11 January 2012

Alice Spring's Chicken

I found this recipe while browsing Pinterest one day.  I saved the actual recipe but not the link to it and I can't remember where it's from.  I'm sorry.  If you know, please let me know so I can give credit where credit is due!

It is supposed to be a copy of Outback's chicken.  It  was close, and okay.  I did add more bacon because as we all know, bacon makes everything better! 

I don't think I'll be adding it to the rotation but will more than likely make it again sometime.


I forgot to take the picture until there was but one small breast left in the dish.  Sorry.


Alice Spring's Chicken


  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • your choice of seasonings for chicken
  • 8 slices bacon, diced 
  • ¼ cup regular mustard
  • 1/3 cup honey
  • 2 tablespoons mayonnaise
  • 2 teaspoons dried onion flakes
  • 1 cup sliced fresh mushrooms
  • 2 cups shredded Colby/Jack cheese


Season your chicken and set aside while you cook the bacon.

Cook bacon in a large skillet until crisp.  Remove bacon.

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. 

Pourthe honey mustard mixture onto the chicken, then layer with mushrooms, bacon, and shredded cheese.

Bake uncovered in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. 

Serve with honey mustard sauce from the pan for dipping.



 I hope you enjoy!







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