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Full Online Book HomeLearning KitchenPoultry - Chicken - Alice Spring's Chicken By Jgarcia
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Poultry - Chicken -  Alice Spring's Chicken By Jgarcia Post by :johneze Category :Learning Kitchen Author :Unknown Date :March 2012 Read :649

Click below to download : Poultry - Chicken - Alice Spring's Chicken By Jgarcia (Format : PDF)

Poultry - Chicken - Alice Spring's Chicken By Jgarcia

4 skinless, boneless breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10-12)
2 Tbsp. butter
Salt, pepper & paprika (to taste)
8 slices bacon, cooked
1 c. Monterey Jack cheese, shredded
1 c. Cheddar cheese, shredded
2 tsp. fresh parsley, finely chopped (optional)

Marinade:
1/2 c. Dijon mustard
1/2 c. honey
1 1/2 tsp. vegetable oil
1/2 tsp. lemon juice


To make marinade: With electric mixer, in small bowl, combine mustard, honey, oil and lemon juice; whip about 30 seconds. Pour about 2/3 of marinade over chicken (will be discarded later). Marinate, covered, in refrigerator about 2 hours. Chill and reserve unused marinade.

After marinating chicken, preheat oven to 375° F.

Heat ovenproof frying pan (large enough to hold chicken) and 1 Tbsp. oil over medium heat. Sear chicken for 3-4 minutes per side, or until golden brown. Remove pan from heat. Keep chicken in pan.

While chicken is cooking, saute mushrooms in butter in small skillet.
Brush each seared breast with a little reserved marinade (still save some to serve on the side). Season chicken with salt, pepper and dash of paprika. Place 2 pieces of cooked bacon on chicken in an X fashion. Spoon sauteed mushrooms evenly over bacon. Spread 1/4 c. Jack cheese over bacon; follow with 1/4 c. cheddar. Return to oven for 7-10 minutes or until cheese is melted and starting to bubble. Sprinkle with parsley, if desired. Serve with remaining honey-mustard marinade.

Serves 4.
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Honey Mustard Marinade: 1/2 cup Creamy Dijon Mustard (can use Hellman's Dijonnaise creamy Dijon mustard) 1/2 cup honey 1 1/2 teaspoons vegetable oil 1/2 teaspoon lemon juice Chicken: 4 Boneless chicken breast skinned 1 can sliced mushrooms (drained) 3/4 teaspoon seasoned salt 6 slices peppered bacon 1 cup Monterey jack cheese (or Queso baby jack cheese)1 cup Reduced fat cheddar cheese 2 teaspoons parsley flakes Thoroughly combine mustard, honey, oil and lemon juice in small bowl. Place the chicken breasts on a plate and sprinkle both sides lightly with the seasoned salt. Pour about 1/3 of marinade over the chicken breasts
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