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Thursday, March 11, 2010

A knock off from down under

I call this Aussie Chicken because it’s my take on Outback’s Alice Springs Chicken. This is a dish that dish both the boys love. It’s usually a go-to meal at our house because we almost always have everything on hand for it. It’s not the prettiest plate to look at due to the mound of toppings it has, but is really is such a tasty dish and will satisfy the hungriest of men.

Aussie Smothered Chicken
*Serves 4

- 4 chicken breasts, pounded ½ inch thick
- 8 slices of bacon, cooked and crumbled
- 1 cup sliced mushrooms (crimini or button)
- 1 medium onion, sliced
- 1 ½ cups of shredded cheddar cheese
- Butter for sautéing, few tablespoons
- Your favorite chicken grill seasoning. I used this one.
- Ranch or Honey Mustard
- S&P


1. Pound chicken to even thickness, clean and season to taste. Place on preheated grill and cook until juices run clear and meat is white throughout. (I can’t quote you an exact time because it just depends on the thickness of the chicken and how hot the grill is. )

2. In a medium sauté pan, melt a couple of tablespoons of butter over medium heat and add mushrooms and onions. Sauté until mushrooms are golden brown and onions are soft and translucent. About 10-15 minutes. Set aside.

3. Once chicken is fully cooked, place on a baking sheet. Top with mushrooms, onions, bacon and cheddar cheese. Place under broil for 4-5 minutes or until cheese is melted and bubbly.

4. Drizzle each chicken with ranch or honey mustard dressing. This is optional but it really does add something to the dish that I love.

Thoughts: This really is a dish that I make often. When I don’t feel like putting in a lot of effort for dinner this one is easy and really yummy. I would also venture to say that you could get this meal on the table in about 30 minutes depending on what you serve with it. My suggestion? A salad. Seriously. The chicken is kinda on the heavy side, so a nice, simple salad works well with it. Or you can change it up and make this a great sandwich.

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