Outback Steakhouse Alice Springs Chicken

This is my favorite dish at Outback, and the re-creation didn't disappoint.  I'm kind of a lazy cook so I don't always follow every recipe to the letter, but this still turned out amazing.  I'm including the full recipe, with my disclaimers:

• I didn't make the dipping sauce, so I can't vouch for it.
• I just cut some big breasts in half lengthwise because I don't have the patience to pound them out
• I didn't have dried onion flakes so I used onion powder - seemed to be fine
• I used canned mushrooms because it's what I had on hand.  It was good that way but I will definitely use fresh next time.

from sixsistersstuff.com

 Ingredients:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• seasoning salt
• 6 slices bacon, cut in half 
• 1/4 cup mustard
• 1/3 cup honey
• 2 tablespoons mayo
• 1/2 tablespoon dried onion flakes
• 1 tablespoon cooking oil
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby/Jack cheese

Directions: 

Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.  Cook bacon in a large skillet until crisp.
In a small bowl, mix the mustard, honey mayo and dried onion flakes.
Heat oil in a large skillet over medium heat.  Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned.  Move chicken to an 11x7 inch or 9x9 inch pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.Serve with honey mustard sauce.

Honey Mustard Sauce Recipe

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon Dijon mustard
• 1/4 cup honey
• 1 tablespoon dried onion flakes
• 1/2 tablespoon lemon juice

Directions:

1. Mix the mayo, yellow mustard, Dijon mustard, honey, onion flakes and lemon juice together in a bowl. Cover and chill in refrigerator overnight. Serve with chicken.