Tuesday, October 21, 2008

My version of Alice Springs Chicken

I've been making this for several years now...and it's always a hit!

4 chicken breasts
8 ounces of bacon
8 ounces of fresh mushrooms, sliced
8 ounces of broccoli (I use frozen)
a little bit of margarine or olive oil
some fresh garlic
4 ounces of cheese

Cook up the bacon in the oven at 375 until it is almost at the crispy stage. I use a large stoneware bar pan and it doesn't splatter at all. When the bacon is done, take it off the pan and let it drain on some paper towels.

Keep the oven on, and place the chicken breasts inside until they are cooked through. While the chicken is baking, cook up the veggies.

In a small frying pan, place sliced mushrooms with some margarine/oil, and fresh garlic that has been pressed. Do the same thing in a separate frying pan with the broccoli. You can add more oil or margarine as you see needed. You want to cook these until they are cooked through. Once they are cooked, take off the heat and set aside.

By this time, the chicken should be done. Remove chicken from the oven and on two of the chicken breasts, top with mushrooms, then slices of bacon, then cheddar cheese. On the remaining two chicken breasts, do the same thing with the broccoli.

Place under the broiler until bubbly.

Serve with rolls :)


If you both want mushrooms, then omit the broccoli and vice versa. I make it like this because I prefer broccoli, and John prefers mushrooms. This recipe should definitely leave some leftovers for lunch the next day!

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