Outback chicken

Yield: 1 servings

Measure Ingredient
\N \N (From Kirby's Restaurant in Yorkville)
2 eaches Boneless Skinless Chicken Breasts
1 ounce Chopped Scallions
1 ounce Diced Tomato
1 ounce Sliced Mushrooms
2 ounces Shredded Monterey Jack
2 ounces Shredded Cheddar Cheese
2 eaches Strips Crisp Bacon, chopped fine
2 ounces Honey Mustard Sauce (see below)

Broil breasts until thoroughly cooked. Remove from broiler and pour 2 oz honey mustard sauce over each breast. Place sliced mushrooms on top of each and add both cheeses and bacon bits. Heat in broiler or hot oven until cheese melts. Sprinkle generously with chopped tomatoes and scallions. Serve immediately. Honey Mustard Sauce 1 qt Hellman's Mayonnaise ¼ cup Coleman's Dry Mustard 4 oz Honey 4 oz White Vinegar Place all ingredients in a large mixing bowl and mix with an electric mixer until smooth and creamy. Refrigerate. Makes 1½ quarts of sauce.

Submitted By RON ALLARD On 04-05-95

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