Monday, July 9, 2012

Outback's Alice Springs Chicken

Sometimes things should not go together.  For example, a person with Misophonia sitting among contestants for a gum chewing competition.  A hungry dog and a fresh shipment of a half cow to go into your freezer.  A cranky four year old and a lengthy 2 1/2 hour parade in 100 degree weather.  Not that I experienced that over the fourth of July.  Speaking of that, a mother of a newborn running on three hours of sleep, without breakfast, and holding a sleepy baby for a 2 1/2 hour parade in 100 degree weather just may be the most dangerous combination ever.  Not that I would know that either!  Here's the ultimate bad combination: Angelina Jolie's lips, Steve Buscemi's teeth, Michael Jackson's nose (post 200 surgeries), David Bowie's eyes, and Bob Ross' hair.  Man- I think I just created the scariest-looking person ever. I would have thrown in a clown nose, but Michael's Jackson's freakishly small nose is way more frightening than a clown nose.

This combination of ingredients here on this chicken is wonderful.  If I had any doctors hanging out here tonight, I would have him/her come on here and make a statement that goes something like this, "Good evening.  I am here to talk about the Alice Springs Chicken.  While this dish is incredibly delicious, if you eat this on a regular basis, you will have a heart attack and/or high cholesterol.  Thank you for listening to this message."  Seriously though, I think this recipe has some serious calories packed into it. However, I don't see any harm in eating in occasionally.  It is quite the mouthful of flavors.  I loved every bite!
 Alice Springs Chicken
serves 2
1/2 c grey poupon
1/2 c honey
1/4 c mayonnaise
1/2 t lemon juice

2 chicken breasts
1 T vegetable oil
1 c sliced mushrooms
1 T butter
salt and pepper

4 slices bacon, cooked
1/2 c Monterey Jack cheese, shredded
1/2 c cheddar cheese, shredded
2 t fresh parsley, minced

Combine the marinade ingredients in a Ziplock bag.  Pour out half of the marinade and reserve it.  Add the chicken to the Ziplock bag.  Place in the refrigerator and marinade for 2 hours.

Preheat the oven to 375.

Put the vegetable oil in a skillet over medium-high heat.  Sear the chicken breasts for 3-4 minutes per side or until golden brown.

Meanwhile, saute the mushrooms in butter until the have reduced.

Once the chicken is finished, remove the breasts and put them in an ovenproof dish.  Sprinkle them with salt and pepper.  Sprinkle some paprika on top as well.

 Top with some bacon.
 Top with some sauteed mushrooms.
 Top that with some shredded cheese.
 Bake in the oven for 7-10 minutes.  The cheese will get all melty and amazing.  Serve with the remaining marinade.
I served this with a side of cardiologist and heart attack medication.

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