Saturday, April 9, 2016

One of my favorite places to eat is Outback. Sometimes when eating lowfat it can get a bit boring so I love to try to re-create a dish I love and cut the fat in the process. Here is one that we eat a few times a month in our house and the whole family enjoys!
Ingredients 4 (1 pound total) boneless skinless chicken breasts, pounded to ½ inch thickness, see shopping and prep tips ½ teaspoon seasoning salt, I like Lawry’s 4 slices bacon ¼ cup yellow or spicy brown mustard (not Dijon) ¼ cup honey 2 tablespoons mayonaise 1 tablespoon scallions, chopped (green part only) 1½ teaspoon olive oil 1 cup sliced fresh mushrooms ¼ cup fat free cheddar cheese Instructions 1. Sprinkle chicken breasts with seasoning salt. Let sit for 5 minutes. 2. In the meantime, line a microwave safe plate with several paper towels. Place bacon on top and cover with more paper towels. Cook for about 4 minutes until bacon is crisp. Blot well, cool slightly and crumble. Set aside. 3. Add mushrooms to a small bowl and cook in the microwave for 1 minute to soften. Set aside. 4. In a small bowl, mix together mustard, honey, mayonnaise, scallions. Set aside. 5. Coat a large nonstick pan with cooking spray. Add oil and heat. Place chicken in pan and saute over medium heat for 3 to 5 minutes per side until browned. Move chicken to an baking dish that has been coated with a little cooking spray. 6. Spread most of the honey mustard sauce over each chicken breast, then layer each piece with the mushrooms, top with the remaining honey mustard sauce, sprinkle each with crumbled bacon. Finally, top each with 1 tablespoon shredded cheese. 6. Bake in a 350° oven for about 15 minutes, until cheese is melted and chicken is done. Makes 4 servings Prep Tip Pound each breast, one at a time, between two sheets of wax paper or plastic wrap. Pound to ½ inch thickness, with something heavy. A meat mallet, if you have it, a big can of tomatoes or a rolling pin. Or for ease, many supermarkets sell packages of thin slices of chicken breasts.


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