Saturday, October 6, 2012

Chicken with Bacon, Apples, and Cheddar in Honey Mustard Sauce

Mmm-mmm.  When I said in my last post I was really excited about having fresh, locally grown apples around again...this was one of the reasons why.  I absolutely love this combination of flavors.  This recipe borrows heavily from one called "Aussie Chicken," which I understand to be a knock-off of a certain chain restaurant's dish.  I can't abide mushrooms however, so out went the fungus and in came the fruit.  :)  I also ditched the corn syrup--it isn't necessary.



Chicken with Bacon, Apples, and Cheddar in Honey Mustard Sauce

1 1/2 lbs. skinless, boneless chicken breasts cut in half and pounded to 1/2" thick
1-2 tsp. seasoning salt (I prefer to use less)
6 bacon slices, cooked and crumbled (I sometimes use a couple tablespoons of bacon bits to cut out the frying step)
1/2 c. prepared spicy brown mustard
1/2 c. honey
1 tsp. onion powder
2 tsp. lemon juice
1/4 c. mayo (I like the kind made with olive oil)
1-1 1/2 c. diced apple
2 c. shredded cheddar or Colby-Jack
oil

  1. Preheat oven to 400 degrees F.
  2. Rub chicken breast pieces with seasoning salt.  Heat a tablespoon of oil in a skillet and brown chicken pieces on both sides (do not cook through).  Place chicken in a baking dish.
  3. Stir together mustard, honey, onion powder, lemon juice, and mayo.  Pour sauce over chicken and turn to coat.
  4. Sprinkle bacon and apples over the top of the chicken.  Top with shredded cheese.
  5. Bake for 20 minutes or until chicken is cooked through, sauce is bubbly, and cheese has started to brown.
  6. Serve with brown rice and steamed broccoli.









2 comments:

Jessica Stein said...

How do you suppose it would be without the cheese? Sounds like it would still be great. (I can't do cheese)

Sara B. @ {Egg and Twig} and {Mama Thinks Funny} said...

I think it would still be good! I wonder if you'd want to wait and add the apples halfway through the bake time though...worried they might dry out without cheese on top. Hmm.