I have never had this at Outback, but the recipe I tried tonight said it was similar. Obviously, having not tried it, I don't know if it is exactly like it, but my husband really liked it.
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness (I just used chicken tenders, and didn't pound them)
Seasoning salt - to taste
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil (I left this out...see instructions for more details)
1 cup sliced fresh mushrooms (I used canned, because that is all I had)
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley (optional)
Rub the chicken breasts with the seasoning salt. Preheat oven to 350 degrees. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. (When I did this, I just used the same large skillet I had fried my bacon up in and used the bacon fat in substitute for the oil. It saved me washing another pan) Place the breasts in the skillet and sauté for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
* We found we didn't need the extra sauce, but you might. Next time I will probably just half the sauce recipe.