Aussie chicken

This is a very popular recipe, but I had to make it a few times and give it a few alterations to get it just right.

I make chicken for dinner *a lot* and this is not one of the simpler ones.

However, it is absolutely excellent. Pair with a simple steamed vegetable or two and you can have an impressive yet not over the top dinner for guests.

Or just a savory meal for two.


  • 2 skinless, boneless chicken breasts
  • 1 tsp seasoning salt
  • 2 slices bacon, cooked and cut in half
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/2 tbsp light corn syrup*
  • 1 tbsp mayonnaise
  • 1/2 tsp onion powder
  • 1 1/2 tsp vegetable oil
  • 1/2 cup sliced fresh mushrooms
  • 1/2 tbsp butter
  • 1/2 cup shredded Cheddar or Colby-Monterey Jack cheese
  • 1 tsp dried parsley (or fresh if you have it)

*You can probably do without this if you don’t already have corn syrup in the house. Don’t make a special trip to the store just for that.

Pound the chicken breasts flat if they’re large. Rub chicken with seasoning salt, cover and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F. 

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise, and onion powder. Refrigerate until ready to use.

Heat oil in a medium skillet over medium-high heat. Cook chicken for about 3 to 5 minutes on each side, or until browned.

In the meantime, saute the mushrooms in butter in a separate skillet over medium heat. Unless you don’t want to dirty two skillets, in which case, do one then the other. Cook the mushrooms for 2 to 3 minutes.

Transfer chicken to a baking dish. Layer on top of the chicken the honey mustard sauce, mushrooms, bacon, cheese, and parsley.

Bake for 15 minutes, or until chicken is cooked through and cheese is melted.

Makes 2 servings.

The primary change I made from the original recipe was with the honey mustard sauce. I switched prepared mustard for Dijon, and halved the amount.

Feel free to adjust the mustard to honey/corn syrup ratio, depending on how mustardy or sweet you like it. You can also double the amount of the sauce to use for dipping.

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