Rub chicken breast with Seasonal All and
br>Add all 4 chicken breast to the marinade
ip lock bag and add chicken. Marinade for 1 hour, up
Rub chicken breast with Seasonal All and
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons (7 ml) oil and lemon juice in a small bowl.
Whip the mixture for about 30 seconds.
Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later.
bowl and add the chicken.
Set in the refrigerator
ersion of \"The Outback's\" Alice Spring chicken:
Rub chicken breast with Season
Preheat oven to 350\u00b0.
On each piece of chicken, carefully layer the mushrooms first and then the bacon (position the bacon on the mushrooms so that it holds the mushrooms in place).
Cover and bake for 30-45 minutes or until chicken is cooked through.
Remove from oven; add cheese and bake for 15 minutes uncovered.
Serve with a side of honey mustard salad dressing for a real treat!
Place chicken breasts side by side in a well greased baking dish.
Top each breast with one slice of provolone.
Sprinkle bacon pieces over provolone slices evenly.
Uniformly pour entire bottle of salad dressing over each breast to cover bacon and cheese.
Bake at 400 degrees for 30 minutes.
Serve with a slotted spoon.
175 degrees C).
Place chicken breasts in a baking dish
our 1/2 mixture over chicken in a gallon ziplock to
our 1/2 mixture over chicken in a gallon ziplock to
Coat chicken in cheese and leek soup.
Grill or barbecue on medium heat, basting with a little oil while cooking.
Blend remaining soup with milk and mushrooms. Stir until boiling and serve over cooked chicken.
Season chicken breasts with salt and pepper.
Saute in oil, until golden and cooked through.
Remove from pan, spread with Dijon mustard and place in roasting dish.
Cover with layer of mushrooms and bacon, then top with cheese.
Heat in oven at 400\u00b0 for 5 minutes, just until cheese melts.
Garnish with parsley and serve.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ith the rest of the recipe, stirring occasionally with a wire
Mortar spices well.
Put cream and milk in pan with butter and 1/2 spice mixture.
Thicken and reduce, and set aside. Cook linguine to the al dente stage.
Saute chicken breasts with wine and remaining spices until done.
Remove and set aside. Saute shrimp in pan, adding wine if necessary.
Serve each breast on a bed of linguine with shrimp.
Cover with sauce.
Serves 4.
ot brown.
Add chicken broth from can, chicken bouillon cubes, salt
ll marinade ingredients together, except chicken, to a food processor and