Recipe: Lightened Up Version of Alice Springs Chicken from Outback Steakhouse

This was dinner tonight!  Everyone liked it but I left the mushrooms off of the boys chicken.  Silly boys, mushrooms are delicious....and point free!

As I prepared the recipe (see my modifications) it was 6 points per serving.  But I made changes and divided the sauce among 5 pieces of chicken.

Lightened Up Alice Springs Chicken

Alice Springs Chicken (Lightened Up)

4 boneless skinless chicken breasts, pounded to 1/2" thick (I used 5 that totaled 1 pound)
seasoning salt or regular salt
4 slices bacon (I used chicken bacon)
1/4 cup yellow or spicy brown mustard (I used spicy brown, they say not to use the dijon though)
1/4 cup honey
2 tablespoons light mayonnaise (I used Hellmann's)
2 tablespoons non-fat plain yogurt (I used Fage brand Greek)
1/2 tablespoon dried onion flakes or 1 tablespoons chopped scallions (I used scallions but more than the recipe called for)
1 1/2 teaspoons olive oil (I omitted this completely and saved a point or more per serving)
1 cup sliced fresh mushrooms
1/4 cup reduced fat cheddar cheese, shredded (I used fat free--doesn't melt as well but less points)

Instructions:

1. Sprinkle chicken with salt and let sit for 5 minutes.
2. 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, yogurt, and dried onions or scallions.  Set aside.
5. Coat a large non-stick pan with cooking spray.  Add oil and heat. (Works fine without the oil though) Place chicken in pan and sauté over medium heat for 3 to 5 minutes per side until browned.  Move chicken to a baking dish that has been coated with cooking spray.
6. Spread most of the honey mustard sauce over each chicken breast, then layer each piece with mushrooms, top with the remaining sauce, sprinkle each with crumbled bacon.  Finally, top each with 1 tablespoon shredded cheese.
7. Bake in a 350 degree oven for about 15 minutes, until cheese is melted and chicken is done.  I topped with a few more of the green scallions when it was done.