Bacon Cheese Topped Chicken and Orange glazed Asparagus

(originally made 5/2012)

Tim loves the Alice Springs chicken from Outback Steakhouse.  I've tried a couple of the clone recipes, none that really knocked his socks off.    Gave this one a run today, and he said while it's not really like the Outback one either, he liked it a lot and would eat it again if I made it.     "Partially cooking" the bacon is kind of vague, you want it to crisp up but not burn on top of the chicken while it bakes, I eyeballed it and it was pretty close.   We aren't mushroom fans, so they got omitted   :)  I used Penzey's Seasoned salt in place of the salt/pepper/paprika.

I've had the asparagus recipe in MasterCook a while, and since I had a little OJ left over from Mother's day I put it on the menu today. 

I prefer my asparagus grilled or roasted over boiled, so I tossed it with the oil listed and grilled it on a grill pan on the stove.  I reduced the OJ, salt and zest to a glaze and then tossed the cooked spears in it.    I'd definitely make this one again!   I'm not sure why they'd add the oil to the juice to reduce it though, doesn't sound appealing to me at all.


 Bacon-Cheese Topped Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  Dijon mustard
     1/2           cup  honey
  4 1/2      teaspoons  vegetable oil -- divided
     1/2      teaspoon  lemon juice
  4                     boneless skinless chicken breast halves
     1/4      teaspoon  salt (used Penzey's Seasoned Salt)
     1/8      teaspoon  pepper (omitted)
                  dash  paprika (omitted)
  2               cups  sliced fresh mushrooms (omitted)
  2        tablespoons  butter (didn't need)
  1       cup (4 ounces)  shredded Monterey Jack cheese
  1       cup (4 ounces)  shredded cheddar cheese
  8                     bacon strips -- partially cooked
  2          teaspoons  minced fresh parsley (omitted)

In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375' for 20-25 minutes or until a meat thermometer reads 160'. Sprinkle with parsley.

Source:
  "Taste of Home Magazine (February/March 2005)"



Orange-Glazed Asparagus

3 pounds fresh asparagus, trimmed
1/2 cup orange juice
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon grated orange peel 
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;
cover and boil for 3 minutes. Drain and immediately place asparagus
in ice water. Drain and pat dry. Transfer to a serving dish.

Add the remaining ingredients to the pan; bring to a boil. Cook,
uncovered, over medium-high heat until juices are slightly
thickened. Drizzle over asparagus. Yield: 8 servings.
Nutrition Facts: 1 serving equals 59 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 155 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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