copycat recipe

I modified this recipe from Fabulously Creative. It’s a knockoff of the Outback steakhouse dish.

Cheese and bacon, seriously, how could you go wrong? I cannot wait to make this for ODB. WE LOVE BACON!

Recipe:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry’s Seasoning Salt (I used Anita’s seasoning instead)

6 bacon slices

1/4 cup regular mustard (yellow)

1/3 cup honey (I didn’t really use this, I don’t like honey, any sweetener would work)

2 Tbsp. Mayonnaise

2 teaspoons dried onion flakes (didn’t have any, so I used garlic)

1 cup sliced fresh mushroom

2 cup shredded Colby/Jack cheese (I only used 1 cup and wish I had used 2, I actually went back and added the other cup after the fact, 1 cup over 6 servings isn’t much at all).

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

Serve with the left over Honey Mustard Sauce that you made.

*I actually put a bag of thawed cauliflower on the bottom of the dish to add some bulk. It was divine!

It’s that short time of year when the lovely Hatch green chiles are in season.

I said I wouldn’t do it myself this year, but Sunday looked like this.

Not sure why I didn’t buy the whole case, I bought almost all of the hot Hatch peppers that HEB had (1 box). I don’t do mild.

Then I got to cleaning

And prepping, just lay them out on a pan

Or do them on grill or open gas stove

It was 112 in Austin area on Sunday, so I was not about to do the gas grill (even in the morning when I did this) or do all 15 pounds on top of my stove. Instead I opted for the broiler. Took me an hour to do all of them.

Gotta get them nice and charred. You peel that part off anyhow. After charring them, put in a plastic bag or container to sweat the skin loose. Makes them easier to peel.

Peel the charred skin off, de-seed. You can then chop or store whole. I did a little of each. About 1 handful per freezer bag. I ended up with 8 bags, plus 1 container to keep in the fridge for the week.

Then pop into the freezer to have awesome Hatch all year long!

Later you can make tasty things like Cheesy Hatch breakfast tacos (3 WW P+)

And Gluten Free hatch grilled cheese with smoked provolone. (6 WW P+)

Or my attempt at knocking off Chuy’s Green Chile Stew from their festival menu this year (my lunch this week with veggies and salad).

My version worked out to 6 WW P+. Turned out really good, but different than theirs. I may need to have theirs 1 more time to figure out the difference 😉

In my crockpot for 6 hours on low I layered 1 large sliced onion, 1 pound of potatoes, 1 bag of frozen carrots, 2 bay leaves, 1 pound of chicken breast. Poured on top, 1 can of FF cream of chicken soup. When it was almost done, I added a half cup of roasted hot green chiles and a jar of fire roasted tomatillo salsa. Garnished with thick diced tomatoes.