Blogger's Choice Recipe Swap: Alice Springs Chicken

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As a kid I was EXTREMELY picky when it came to food. I think my family is still in shock that picky little Nichole actually has a food blog and she tries new things and ::gasp:: likes them! I believe I became that way  mostly from my mom who is definitely picky.  Among many other things the woman doesn't like Mexican food or cheese! Blasphemy!

I'm pretty sure I'm probably the most adventurous eater in my family now. But the first time that I went to Outback Steak House with my friends, I was still a pretty picky eater. To me, Outback = steak. I was first confused that one of my friends would choose to order chicken over steak but even more perplexed at the ingredients put on the chicken. At that point I was still not a fan of mushrooms and as I hated breaded chicken tenders I saw no use to every try a honey mustard sauce. Bacon, chicken and cheese were okay but I also had no interest in combing the three.

Can you believe that!?! As I mix together random ingredients now and try out new meals without recipes to follow, it truly baffles me that I was ever that picky about food. My taste buds cry when I think of all of the delicious ingredients and combinations I missed out on.

Which is why it didn't take me very long to choose a recipe for my Blogger's Choice swap. I was assigned Heather's blog and I spent less than 5 minutes clicking through recipes before I found the one for Alice Springs Chicken and was instantly reminded of that day in Outback. There was no turning back now, I was finally going to try this recipe!



Alice Springs Chicken
Source: Hezzi-D's Books and Cooks, adapted from Everyday Food
Servings: 4
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Ingredients:
    • 4 boneless, skinless chicken breasts
    • 1/3 cup honey
    • 1/4 cup Dijon mustard
    • 2 tbsp. olive oil
    • 1 tsp. lemon juice
    • 4 slices bacon, cooked
    • 1 cup mushrooms, sliced
    • 1 cup shredded Mexican blend cheese
    • 2 tsp. fresh parsley, chopped
    • salt and pepper

Directions:
1. Combine the honey, Dijon mustard, olive oil and lemon juice together in a bowl. Place the chicken breasts in a sealable bag and pour in half of the marinade. Toss to coat and refrigerate for at least 2 hours.
2. Preheat the oven to 375. Spray a 9x13 baking dish with non-stick cooking spray.
3. Spray a skillet with non-stick cooking spray and heat over medium. Season the chicken with salt and pepper. Place the chicken breasts in the skillet, discarding the marinade and cook for about 5 minutes on each side, or until it is lightly browned.
4. Remove the chicken from the skillet and place into the prepared baking dish. Brush half of the remaining marinade over the chicken, sprinkle with the cheese and bake for 10-12 minutes or until the chicken has cooked through.
5. Meanwhile, lower the heat to medium-low, add more cooking spray if needed, and add the mushrooms to the pan. Cook for 5-7 minutes. Turn off the heat, but keep warm.
6. Remove the chicken from the oven. Plate the chicken and drizzle the remaining marinade over each breast. Top each breast with a slice of bacon, a generous scoop of mushrooms and a sprinkling of parsley.



I honestly can't believe what I was missing all those years. This is delicious! I was concerned Tom wouldn't like it because he's not a honey mustard fan but ironically he asked me what the sauce was because "its really good." (Hrrrumph!)

I changed the cooking directions for this a little bit; originally you would cook the bacon in the skillet after the mushrooms and place all of that on top of the chicken before putting it in the oven; but for purely aesthetic reasons I decided to only top the chicken with cheese before baking. I think it worked out pretty well! Thanks for a great dish Heather! :-)

3 comments:

  1. Glad you liked it! My husband is also not a honey mustard fan but enjoyed this dish as well-I think it's all that cheese and bacon that did it!

    ReplyDelete
  2. It's hard to believe you were a picky eater at one point! (I didn't eat mushrooms as a child, but have started t enjoy them in the last few years).

    Your chicken looks fantastic and full of yummy flavours!

    ReplyDelete

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