I took a compilation of several online copy cat recipes for this delish version. *Note: the chicken should marinate in the fridge for two hours in the honey mustard sauce before you start dinner. Dinner itself takes about thirty minutes from start to finish.
Honey Mustard Ingredients
1/2 cup Dijon Mustard
1/2 cup honey (be liberal)
3 Tablespoons real mayo
1 Tablespoon lemon juice
4 boneless chicken breasts (pound a little first if they're really thick)
8 ounces of sliced fresh mushrooms
1-2 tablespoons butter
4-6 slices of bacon cooked
6 ounces shredded Monterey Jack cheese
6 ounces shredded Sharp Cheddar cheese
Cooking bacon in the microwave saves time and mess:
Place 2 sheets of paper towel on a microwave-safe plate.
Lay up to 8 slices of bacon on the paper towels. Make sure not to overlap the slices.
Place 2 more sheets of paper towel on top.
Heat in the microwave on high for 3 minutes.
Flip and cook an additional 3 minutes.
|Microwaves vary so check your bacon at intervals.|
Honey Mustard Sauce:
Mix ingredients in small bowl. Pour half into a zip bag with the chicken and refrigerate chicken for two hours, turning bag over at intervals. Save the rest in a covered container in the fridge to accompany the meal.
Preheat your oven to 400 degrees. In a small frying pan, melt 1-2 tablespoons butter. Add the mushrooms and until cook tender and lightly brown.
At the same time start heating up your a large frying pan for the chicken. Place the chicken in the pre-heated pan. Cook for about 4-6 minutes, on each side until the chicken is seared a lovely light brown on the outside.
Transfer the chicken to an oven safe casserole dish. Spoon some of the mushrooms on top of each piece of chicken. Then add half slices of cooked bacon over the chicken. Sprinkle evenly with the Monterey Jack cheese and the Cheddar cheese. Bake for about 20 minutes or until the internal temperature of the chicken reaches 165 and the cheese has melted. Serve with remaining honey mustard sauce on the side. You can heat the sauce if you like.
Serve with a tossed salad.
Of course for dessert you want a small brownie with whipped cream and topped with fresh raspberries!
What's your favorite menu item from Outback Steakhouse??
Guest Chef Tina Radcliffe has lived in Western New York, Oklahoma, Colorado and now calls Arizona home. A two-time Golden Heart finalist, she is a 2014 Carol Award winner. She is celebrating the reissue of her favorite Italian romantic comedy, The Rosetti Curse!