Ha! Last Saturday night we were at a stop light and at the corner was an Outback Stakehouse. We used to go there all the time and I always ordered the Alice Springs Chicken plate. Looking at Outback I told here we need to go back so I can get the ASC dinner. She called me Monday morning saying one of here vendors gave here a $100 gift card to Outback. So, we will be going back for the first time in 10+ years. The ASC is mine good dish. Chicken, melted cheese and BACON on top.
I made it from a copy cat recipe and just ate the last piece for lunch. That is the true test of any recipe, is it still good when reheated? YES! 
Little time consuming to make but not an expensive or hard dish.
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Recipe:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (you can leave these out)
2 cup shredded Colby/Jack cheese (I cut to one cup and it was fine)
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, chop up and cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.
Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.
Little time consuming to make but not an expensive or hard dish.
[Broken External Image]
Recipe:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (you can leave these out)
2 cup shredded Colby/Jack cheese (I cut to one cup and it was fine)
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, chop up and cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.
Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.
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