This chicken dish is simple, juicy and just a little different. We all love it and since the mustard brings virtually no mustard-y taste to the dish, Joss even likes it! And she is eager to inform anyone who’ll listen that she doesn’t like MUSTARD.
Now, since my cousin, Steve Clark, was stationed in Alice Springs, Australia while he was in the Air Force, I know it’s an extremely interesting place, located pretty much right in the smack dab middle of Australia. I remember Steve zipping me emails about the aboriginal people who lived there and taking some amazing spider pictures!!! Check them out!
Kris will love this! Ha. She will be have the creepy crawlies for two days.
And here’s a link to the rest! Yikes!
Quick and delicious, this recipe takes just a bit to whip up and uses my favorite kitchen implement . . . you guessed it! My Griswold cast iron, because it can go from stovetop to oven faster than you can say, “G’Day, Mate! “
A different twist on a regular dish: chicken. It's quick, delish and tickles the taste buds. Fresh from your kitchen, but tastes like Outback Steakhouse. You'll love it, Mate!
- Prep Time : 10 minutes
- Cook Time : 15 minutes
- Yield : 4 chicken breasts
- Honey Mustard Marinade
- dijon mustard - 1/2 cup
- honey - 1/2 cup
- mayonnaise - 1/4 cup
- lemon juice - 1 tsp
- boneless chicken breasts - 4 skinless, split and pounded
- EVOO - 2 tsp
- sliced mushrooms - 1 cup - 5 - 6 mushrooms, sauteed
- butter - 1 Tbsp
- salt and pepper
- bacon - 8 slices, cooked and diced
- shredded jack cheese - 1/2 cup
- shredded sharp cheddar - 1/2 cup
Combine the marinade ingredients: mustard, mayo, honey and lemon juice in a medium bowl and pour most of it into a ziplock bag. Reserve some of the marinade for a sauce to serve on the side.
Trim and pound the chicken breasts, splitting if necessary (if they are too thick). Place the chicken into the marinade and squash it around so it's completely covered.
While the chicken is doing it's thing, saute the mushrooms in the butter and cook the bacon and dice.
Preheat the oven to 375 degrees F.
Clean the skillet and add EVOO and a little more butter, heat on medium. While the skillet is heating, remove the chicken from the marinade and blot with paper towels. Discard the used marinade.
Place the chicken in the skillet, season with salt and pepper, searing on each side for 3 - 4 minutes. Top with mushrooms and bacon, then cheese.
Place the chicken in the preheated oven for 7 minutes, until a meat thermometer reads 165 degrees F and the cheese is melted.
Serve with reserved marinade.