Tuesday, October 30, 2012
Alice Springs Chicken
I do not think that I will ever have enough recipes using chicken breast. It is a healthy meat choice and you can do so many different things with it, different cuisines, spices, and ways of preparations. This take on a chicken breast for dinner is dredged in a honey-mustard sauce and topped with mushrooms, bacon, and cheddar cheese, then baked and served with more honey-mustard sauce on the side.
This is one of those meals that anyone will like, what is not to like? The honey-mustard sauce is what I think makes this dish a stand-out, it has a little tang and creaminess that is divine. This meal is perfect served with fresh green beans and mashed potatoes.
Source: Amy's Finer Things
4 Chicken Breasts, boneless and skinless, pounded to 1/2 inch thickness
6 slices of Bacon, thick-cut
1/2 cup of Mustard
1 cup of Honey
4 tablespoons of Mayonnaise
4 teaspoons of dried Onion Flakes
1 cup of Mushrooms, fresh and sliced
2 cups of Colby Jack Cheese, shredded
First, liberally cover the chicken breast with seasoning salt. Cover and refridgerate for 30 minutes.
While you are waiting on the chicken, let's make the bacon. Place a skillet over medium heat and cook the bacon until crisp, about 5-7 minutes. Do not discard the bacon grease.
Now, make the honey mustard sauce, combine the mustard, hone, mayonnaise, and onion flakes in a small bowl, set half aside.
Pre-heat the oven to 350 degrees.
Next, brown the chicken for a few minutes on each side in the bacon grease. Place the chicken in a baking dish.
Now for the assembly, coat each chicken breast with one half of the honey-mustard sauce, top with mushrooms, bacon, and cheese.
Bake for 30-40 minutes until the chicken is completely done. Serve the other half of the honey-mustard sauce on the side for dipping.
The Barbee Housewife