When you feel like having a steak, but don’t want to cook it yourself, where do you go?
Looking around the neighborhood, we have a number of choices. Some are unique to the area, while others are mass market chains. While occasionally we’ll end up at someplace different, we usually go down under to Outback.
When I go to Outback, I’m getting a steak. If I want seafood, I go to a seafood restaurant. If I want ribs, I go to a rib joint. If I want chicken, I cook it at home. Other than chicken in a dish (burritos, soup), or fried chicken, it is very rare for me to order the bird when in a restaurant. I’m not sure why except it somehow just doesn’t feel special to me and going out to a restaurant should feel special.
One item that I’ve always noticed on the Outback menu (No Rules, Just Right!) was the Aussie chicken. It sounds good but as I mentioned above, I never ordered it. I saw this recipe online and thought “now is my chance”.
Aussie Chicken
I may have to rethink the “not ordering chicken” thing next time I go. It was awesome!
There is a lot of flavor and not many healthy ingredients.
Make the mustard sauce.
I used thinly sliced chicken breasts as they pan fry evenly over thicker breasts.
This shows the steps in layering the chicken.
Such great flavor. The cheese oozes, the bacon is succulent and the shrooms bring you back to earth.
Aussie Chicken
prep 25 M ∙ cook 25 M ∙ makes 4 servings ∙ source Allrecipes.com
INGREDIENTS
- 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- 2 teaspoons seasoning salt
- 6 slices bacon, cut in half
- 1/2 cup prepared yellow mustard
- 1/2 cup honey
- 1/4 cup light corn syrup
- 1/4 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
DIRECTIONS
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
PREP 25 mins
COOK 25 mins
READY IN 1 hr 20 mins
NUTRITIONAL INFO
Calories 813 kcal 41%
Carbohydrates 57.1 g 18%
Cholesterol 153 mg 51%
Fat 46.1 g 71%
Fiber 1.5 g 6%
Protein 47.2 g 94%
Sodium 1807 mg 72%
Rantings of an Amateur Chef 
Every so often a place will have chicken fried steak, that’s always a favorite of mine
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I might have to make this for dinner tonight…
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as a proud Aussie have to say this looks great – but you have got to try the most popular Aussie pub dish – Chicken Parmigiana – It consists of a breaded chicken breast, or chicken schnitzel, covered with a tomato-based neapolitan sauce and cheese.Chicken parmigiana is typically served with a side of chips and salad, although there is some dispute as to whether the chips should be served under or next to the chicken.In the United States and Canada, chicken parmigiana is often served as an entree, and sometimes with a side of or on top of pasta. Many restaurants also offer chicken Parm sandwiches, putting chicken parmigiana between two slices of bread. The authentic Aussie pub version has the addition of a slice of Ham or Bacon – and is best eaten with copious amounts of beer!
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