Alice Chicken
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1⁄4 cup Worcestershire sauce
- 8 slices bacon
- 2 tablespoons butter
- 1 1⁄2 cups sliced fresh mushrooms
- 1⁄4 cup chopped green onion
- 1 1⁄2 cups grated monterey jack cheese
- 16 16 ounces caesar salad dressing or 16 ounces other favorite salad dressing
directions
- Place chicken in a glass dish or bowl.
- Poke each breast with a fork several times.
- Pour Worcestershire sauce over and turn to coat them well.
- Cover dish or bowl and refrigerate for at least 1 hour.
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, and set aside.
- Remove most of the fat from the skillet, but do not wipe it clean.
- In same skillet used to cook bacon, melt the butter.
- Add mushrooms and green onions, and saute for about 10 minutes, or until soft.
- Remove from pan and set aside.
- Preheat oven to broil.
- Remove chicken from marinade and discard any remaining liquid.
- Broil chicken breasts for about 5 minutes each side.
- When the cooking of the chicken is almost complete, top each breast with 2 slices bacon and grated cheese.
- Continue to broil until cheese has melted and remove from oven.
- Serve with mushroom mixture and a variety of salad dressings for topping.
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Reviews
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I love this recipe! I added a little vinegar and olive oil to the worcestershire and let the chicken marinate for about three hours. I grilled my chicken on the Foremen grill and added the bacon and cheese and quickly broiled until the cheese was melted. My guests raved to the point of embarassment about this chicken!
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This is a really good recipe and is actually an Outback Steakhouse dish called Alice Springs Chicken. I originally got this recipe from the Top Secret Recipes cookbook by Todd Wilbur. It is fantastic and very versatile. Thanks for reminding me about it. Haven't made it for a while. Great for company too!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>