On Tuesday, Mike had to have surgery on his shoulder. Too many years of MMA fighting and working out, plus the motorcycle accidents, has left him with no cartilage in between his shoulder bones. So, they had to break off a piece of his collarbone in order to make some. (Something like that, I'm not a good listener.) So, being the nice wife that I am...I love saying that word...I decided to make him an amazing dinner!!
Alice Springs Chicken from Outback is Mike's favorite meal. I found this recipe for a knockoff of Alice Springs Chicken so I thought, what better way to make him feel better?!? I haven't had much luck with those "Just like insert popular restaurant item" recipes so I didn't have high expectations, however, I was totally wrong. This was awesome!! Mike loved it, too (although he didn't have that much of an appetite...figures). It was even great reheated the next day. So, if you like bacon, chicken, honey mustard, and cheese, TRY THIS OUT!!
INGREDIENTS:
4 boneless skinless chicken breasts
Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 tbsp. mayo
2 tsp. dried onion flakes
1 cup slices fresh mushrooms (We're not mushroom fans so...no mushrooms for us)
2 cups shredded Colby/Jack cheese (We used cheddar)
DIRECTIONS:
Sprinkle and rub the chicken with salt. Cover and refrigerate for about 30 minutes.
While the chicken is in the refrigerator, cook the bacon in a large skillet until crisp. Remove bacon and set aside *DO NOT DISCARD GREASE*
Saute chicken in the bacon grease for about 3-5 minutes on each side or until browned. Place the chicken in a 9"x13" casserole dish or pan.
In a small bowl, mix the mustard, honey, mayo, and dried onion flakes.
Spread some of the honey mustard mixture over each piece of chicken, then layer the mushrooms, bacon, and shredded cheese. (I kept the cheese off until about 15 minutes before the chicken was ready. Then I even added a little more right before I served it and put it under the broiler for a few. I thought the cheese would melt all off if I put it on too early.)
Bake at 350 degrees for 30 minutes or until chicken is done.
Serve with leftover honey mustard for dipping.
Recipe Courtesy of: Debrapate blog
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