| Ingredients | Amount |
|---|---|
| Boneless, skinless chicken breasts | 1 pound |
| Sliced mushrooms | 1 cup |
| Chopped fresh parsley | 2 teaspoons |
| McCormick Season All seasoning | ½ teaspoon |
| Shredded Colby Jack cheese | 3 cups |
| Bacon strips, fried until crisp | 6 strips |
| Cooking oil | As needed |
For The Sauce:
| Ingredients | Amount |
|---|---|
| Prepared mustard | ½ cup |
| Light corn syrup | ¼ cup |
| Honey | ¼ cup |
| Mayonnaise | ¼ cup |
Instructions:
- Prepare the Chicken: Begin by rubbing the McCormick Season All seasoning over the chicken breasts. Allow the seasoning to marinate on the chicken in the refrigerator for approximately one hour.
- Cook the Bacon: While the chicken is marinating, fry the bacon until it is crisp. Once cooked, halve the bacon strips across the middle.
- Pan Fry the Chicken: In a cast iron skillet, add a small amount of cooking oil and pan fry the chicken until it is just cooked through and slightly golden.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) in preparation for baking
- Assemble the Dish: Place the pan-fried chicken breasts in an oven-safe dish. Top the chicken with sliced mushrooms, halved bacon strips, and a generous amount of shredded Colby Jack cheese, ensuring the chicken is completely covered.
- Bake Until Cheese Melts: Transfer the dish to the preheated oven and bake for a few minutes, or until the cheese has melted and bubbly.
- Serve: Once the cheese is melted and golden brown, remove the dish from the oven. Sprinkle chopped fresh parsley over the top for added flavor. Serve the Outback Steakhouse Chicken hot, with the honey mustard sauce on the side for dipping
