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Aussie Chicken

This Aussie chicken recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon, and cheese cooked in a honey-mustard sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine british
Servings 4 people
Calories 4350.9 kcal

Equipment

  • 1 Large Skillet For cooking bacon and browning chicken.
  • 1 9x13 inch Baking Dish For baking the assembled chicken.
  • 1 Medium Mixing Bowl For preparing the honey-mustard sauce.
  • 1 Tongs For handling bacon and chicken safely.
  • 1 Spatula For turning chicken and bacon.

Ingredients
  

Main

  • 4 skinless boneless chicken breasts, pounded to 1/2 inch thickness
  • 2 teaspoons seasoning salt
  • 6 strips bacon cut in half
  • ½ cup prepared yellow mustard
  • ½ cup honey
  • ¼ cup light corn syrup
  • ¼ 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

Instructions
 

  • Rub chicken breasts with seasoning salt; cover and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp. Drain on paper towels; set aside.
  • Combine mustard, honey, corn syrup, mayonnaise, and dried onion flakes in a medium bowl; refrigerate 1/2 and set remaining 1/2 aside.
  • Heat oil in a large skillet over medium heat. Add chicken; cook until browned, 3 to 5 minutes per side. Transfer breasts to a 9x13-inch baking dish. Top each breast with remaining 1/2 honey-mustard sauce; layer mushrooms and bacon on top. Sprinkle with shredded cheese.
  • Bake in the preheated oven until cheese is melted and chicken juices run clear, about 15 minutes. Garnish with parsley; serve with reserved 1/2 honey-mustard sauce.

Notes

Ensure chicken breasts are uniformly pounded to 1/2-inch thickness for even cooking. When browning, avoid overcrowding the skillet; work in batches if necessary to achieve a golden crust rather than steaming. For maximum flavor, consider using fresh minced garlic or shallots instead of dried onion flakes in the sauce. Monitor the baking closely to prevent overcooking the chicken, which can lead to dryness. The cheese should be melted and lightly bubbly, not overly browned. Serving with fresh parsley adds a pop of color and freshness.