Honey Mustard Chicken Breasts Outbback Steakhouse Food

HONEY MUSTARD CHICKEN BREAST

Steps:

• I like to brown the chicken first, but it's not necessary. I like the color.
• Preheat oven to 350°F.
• Make the dressing.
• Whisk the 3 ingredients for the honey mustard together.
• Add the nuts.
• Place chicken in a shallow baking dish and cover with honey mustard dressing.
• Bake at 350°F for about an hour or until chicken is done all the way through.

HONEY MUSTARD CHICKEN BREASTS (OUTBBACK STEAKHOUSE)

Steps:

• Prepare marinade in small bowl and then cover chicken and refrigerate for 2 hours. Save small amount for basting.
• Preheat oven to 375. In saute pan heat oil and then add breasts to sear on both sides cooking about 4 to 5 mnutes on each side.
• Move to shallow baking dish.
• Top chicken with saved marinade for basting then top with mushrooms, bacon and then cheese.
• Place in oven and bake until cheese is melted and bubbling about 7 minutes.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

Steps:

• Rub chicken breast with Seasonal All and set aside to marinated for 1 hours While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
• Gather all other items together and make ready for the preparation.
• Take chicken from marinate and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.
• Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350°F or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
• Honey Mustard: Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

Steps:

• Combine the marinade ingredients in a medium bowl. 2 cups water, 1 1/2 teaspoons salt, 1/2 teaspoon liquid smoke, 1/4 teaspoon ground black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika.
• Add all 4 chicken breast to the marinade in a covered container or resealable plastic bag, and chill for 3 to 4 hours.
• Combine the mayonnaise, honey, Dijon mustard, and vinegar in a small bowl. Stir well until smooth. Chill.
• When chicken has marinated, preheat barbecue grill to high heat.
• As barbecue preheats, prepare turkey bacon by frying it in a skillet over medium heat until done. Remove the bacon from the skillet to a plate lined with paper, which helps soak up the excess fat. The bacon can sit here until it is time to assemble the dish.
• Spray a light coating of nonstick oil cooking spray over the surface of each chicken breast. Sprinkle both sides of each chicken breast with salt, pepper, and paprika, and then grill for 7 to 10 minutes on each side. Preheat oven to 375°F.
• As chicken grills, prepare mushrooms by heating up a medium skillet over medium/high heat. Add 1 tablespoon of butter to the pan. When the butter has melted, add the mushrooms along with a little salt and pepper. saute the mushrooms for 10-15 minutes or until the become cooked through and light brown. If the mushrooms finish before the chicken, just turn the heat to the lowest setting until you are ready to assemble the dish.
• When chicken is cooked, transfer the chicken breast fillets to a large baking dish. Slather the top surface of each breast with a generous portion of the honey mustard sauce. Stack two slices of bacon, crosswise, on top of each breast.
• Quarter the mushrooms and stack a portion on top of the bacon on each chicken breast. Carefully pour about 1/2 cup of the Colby/Monterrey Jack cheese blend over each of the chicken breasts.
• Bake chicken in the preheated oven for 7 to 12 minutes or until cheese is melted.
• Sprinkle each with about 1/2 teaspoon of fresh minced parsley.
• Serve with addition honey mustard sauce on the side.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN AND HONEY MUSTARD RECIPE

Steps:

• Sprinkle and rub the chicken breasts with seasoning salt.
• Cover and refrigerate for 30 minutes.
• Cook bacon in a large skillet until crisp.
• In small bowl, mix the mustard, honey, mayonnaise, and dried onion flakes to make a honey mustard that will go over the chicken (this is different than the dipping sauce below).
• Heat oil in large skillet over medium heat. Place chicken in skillet and saute for 3 to 5 minutes per side, or until browned.
• Move chicken to an 11 x 7 inch or 9 x 9 inch pan.
• Apply the honey mustard to each breast, then top with mushrooms, cooked bacon, and shredded cheese.
• Bake in a 350° oven for 20-25 minutes or until cheese is melted and chicken is
• cooked through.
• Serve with honey mustard dipping sauce.