Thursday, August 26, 2010

Outback Chicken

  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • Lowry's seasoning salt
  • Bacon cooking bits
  • 1/4 cup mustard
  • 1/4 cup honey 
  • 2 T. mayo
  • 1/2 Tbsp. dried onion flakes
  • 1 Tbsp. EVOO
  • 2 cups shredded Colby/Jack cheese
Sprinkle the chicken breasts with seasoning salt and set aside. 
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
Heat oil in a large skillet over medium heat.  Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned.  Move chicken to a 9×13 pan.
Pour the honey mustard evenly over each breast, then top with bacon and shredded cheese.
Bake in a 350° oven for 25 minutes, or until cheese is melted and chicken is done.  

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