I am not 100% sure where this dish originated. A very good friend of mine is from the UK but born in Australia. He taught me how to make his grandfather's version of this marinade-which I put my common wealth spin on. So here is Aussie chicken my way.
Full time 45 minutes
1 1/2 lb chicken breast tenders
1/2 cup shredded cheese (any blend)
1/2 cup bacon crumbles (approx 6 slices)
1 tbsp dried minced onion
1/2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
For marinade:1/2 cup mustard
1/2 cup honey
1/4 cup mayo
1/4 cup corn syrup
1 tbsp oil
Combine all marinade ingredients in a large bowl, stirring to fully combine.
Remove approximately 3/4 cup of marinade and set aside.
Place chicken into the large bowl with remaining marinade, let rest on countertop.
While this rests in a deep pan melt butter over medium heat.
Add in mushrooms and cook until softened for 5-8 minutes.
Remove mushrooms from pan.
Pour chicken along with marinade it has been sitting in into hot pan.
Cook chicken for 5-8 minutes and then flip over. Cook second side 5 minutes.
Lower heat to medium low and cook until chicken is no longer pink in the middle.
Marinade will slowly cook off to become a glaze.
Once chicken is fully cooked it is time to get it smothered.
Sprinkle across minced onions.
Using reserved marinade, top chicken evenly with a spoonful of marinade.
Even spread bacon across surface.
Evenly spread mushrooms across top of bacon. Cook 3-4 minutes or until mushrooms are hot again.
Top with cheese and cook until cheese melts.
Serve right in pan. Cheers!