9 Oct, 2006
Last night I finally made use of some of our new baking stuff. I made dulce de leche cheesecake. It turned out quite yummy. Unfortunately I had to scour the town for a can of dulce de leche, I ended up at a Fiesta and bought 2 cans so I wouldn’t have to go back. One thing I did forget to add to the batter, and quickly realized when I was putting the pan into the oven, was milk. It still turned out alright, the only thing was that the cheesecake was a little flat. I should have used the smaller springform pan. Anyway, I wonder what I should make next…
8 Mar, 2006
In light of tonight’s meal I’d like to post this recipe for everyone to share. About 6 years ago this time, Brian came up to Dallas to spend Spring Break with me. I decided to make a home-cooked meal for him and found this recipe from AllRecipes.com. At the time I only made this chicken dish and Pillsbury biscuit. I had no time for sides. Hehe. Needless to say, I got rave reviews from Brian, said it was the best chicken dish he’s had (I think, or maybe I’m just thinking that). Some people on The Knot have a variation of the recipe and call it Ft. Worth Chicken. :-p Anyway, here is my version from 6 years ago. Unfortunately Brian says it’s never been as good as the first time I made it. Probably because I don’t have all the ingredients and do my usual improvising :-(
INGREDIENTS:
4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
DIRECTIONS:
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
