by Anola Trott
My favorite recipes are the ones that make it look like you worked really hard, but you didn't. I use these mostly for Sunday dinners - which are important in my household. Sunday dinner should be the best meal of the week! My husband and I don't get to see each other much during the week and often do not have dinner together, but Sunday dinner is always guaranteed. I always want to make something special, have a glass of good wine, and just enjoy each other!
I often see restaurant remakes on pinterest and I decided to try Alice Springs Chicken from Outback because (a) it looked delicious, (b) used ingredients I already had or could easily find, (c) had mushrooms {which my husband is obssessed with} and (d) would not take much time at all.
My favorite recipes are the ones that make it look like you worked really hard, but you didn't. I use these mostly for Sunday dinners - which are important in my household. Sunday dinner should be the best meal of the week! My husband and I don't get to see each other much during the week and often do not have dinner together, but Sunday dinner is always guaranteed. I always want to make something special, have a glass of good wine, and just enjoy each other!
I often see restaurant remakes on pinterest and I decided to try Alice Springs Chicken from Outback because (a) it looked delicious, (b) used ingredients I already had or could easily find, (c) had mushrooms {which my husband is obssessed with} and (d) would not take much time at all.
| Ingredients 4 boneless skinless chicken breasts (I used 3) Salt and Pepper, to taste 6 bacon slices (I used 3, but I wish I used more... barely made it on to the chicken :D) 1/4 cup regular mustard 1/3 cup honey 2 Tbsp. Reduced Fat Mayonnaise (I was going to use this at first, but after making the sauce, I felt like it really needed it...probably only used like 1 1/2 tbsp) 2 teaspoons dried onion flakes 1 cup sliced fresh mushrooms 2 cup shredded Colby/Jack cheese (I used only 1c.) |  |
Directions
Cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Season chicken and saute in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" x× 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread 1/2 of the Honey Mustard over each piece of chicken, then layer with mushrooms and crumbled bacon. Place the other 1/2 of the Honey Mustard over the top and the add the shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
I'm obviously not one to follow recipe directions to the tee... I really don't think it's essential unless you are baking. Add your own twist and enjoy! My husband loved this and so did I. I will definitely be making this... 2 (or 8) more times!
Cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Season chicken and saute in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" x× 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread 1/2 of the Honey Mustard over each piece of chicken, then layer with mushrooms and crumbled bacon. Place the other 1/2 of the Honey Mustard over the top and the add the shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
I'm obviously not one to follow recipe directions to the tee... I really don't think it's essential unless you are baking. Add your own twist and enjoy! My husband loved this and so did I. I will definitely be making this... 2 (or 8) more times!
Anola Trott is a middle school chorus teacher and a independent wine consultant who loves to enjoy wine tastings! Her favorite moments feature singing, playing the piano, and cooking & drinking wine. She's an Alexandria resident along with her dog Sayde, her cat Shadow, and of course, her loving husband Charlie.
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