Monday, August 24, 2009

Whipping It Up - The Grand Finale

This week's theme was to recreate your favorite takeout. I chose Outback's Alice Springs Chicken, accompanied by Red Robin's Garlic Parmesan Fries.

Alice Springs Chicken:

Two chicken breasts
1 tsp season salt
2 strips thick cut bacon, cut in half
1 T olive oil
1 T honey mustard
1 small can mushroom slices, drained
1/2 c shredded colby/jack cheese

Pound chicken breasts to about 1/2 thick and rub with season salt. Let them sit for 30 minutes.

Meanwhile, cook the bacon, and drain on paper towels. Drain off most of the bacon fat, then add the olive oil. Cook the chicken breasts until golden brown and cooked through. Remove from the skillet, coat with honey mustard, top with bacon, mushrooms and cheese. Return to the skillet and cover with a lid until the cheese melts.

Garlic Parmesan Fries

1/2 bag frozen steak fries
1/4 c parmesan cheese
1 tsp garlic powder
1 T parsley

Combine the cheese, garlic and parsley in a small bowl. Sprinkle half the mix over the frozen fries and bake according to the package directions. Flip the fries halfway during cooking and sprinkle with the remaining mixture.

Was it easy? The chicken was pretty much a one-pan meal, which is nice for quick weeknight dinners. The original recipe called for letting the chicken sit for about an hour with the season salt, but I only let it sit about 15 minutes. It was still good and you could taste the seasoning.

The fries were pretty easy, too.

Did it taste good? Yes, the chicken was pretty tasty. I made up the fries recipe, and although they were good, I think I spritz them with some olive oil after baking, then sprinkle with the cheese, The garlic didn't stick to the fries very well.

Will I make it again? I will make the chicken again, and keep experimenting with the fries.

1 comment:

Anonymous said...

I just ate at Red Robin and had the garlic fries. You might want to try using fresh garlic and shredded parmesean cheese!!! And definately put it on after the fries are cooked.