Aussie Chicken - Low Fat Version Recipe

Ingredients
<br>- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
<br>- 2 teaspoons seasoning salt
<br>- 4 slices turkey bacon, cut in half
<br>- 1/2 cup prepared mustard
<br>- 1/2 cup honey
<br>- 1/4 cup light corn syrup
<br>- 1/4 cup fat-free mayonnaise
<br>- 1 tablespoon dried onion flakes
<br>- Vegetable cooking spray
<br>- 1 cup sliced fresh mushrooms
<br>- 1 1/4 cups reduced-fat Colby-Jack cheese
<br>- 2 tablespoons chopped fresh parsley
<br><p></p>Directions
<br>step 1: Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Heat a large skillet over medium heat, and spray with vegetable cooking spray. 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 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
<br>step 5: 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.
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Ingredients
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- 2 teaspoons seasoning salt
- 4 slices turkey bacon, cut in half
- 1/2 cup prepared mustard
- 1/2 cup honey
- 1/4 cup light corn syrup
- 1/4 cup fat-free mayonnaise
- 1 tablespoon dried onion flakes
- Vegetable cooking spray
- 1 cup sliced fresh mushrooms
- 1 1/4 cups reduced-fat Colby-Jack cheese
- 2 tablespoons chopped fresh parsley

Directions
step 1: Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
step 2: 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.
step 3: 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.
step 4: Heat a large skillet over medium heat, and spray with vegetable cooking spray. 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 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
step 5: 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.

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