SPRING CHICKEN RECIPE RECIPES

EASY ALICE SPRINGS CHICKEN RECIPE | ALLRECIPES

Easy Alice Springs Chicken Recipe | Allrecipes image

Bacon and cheese add to this dish inspired by the famous one at Outback Steakhouse®, but with a twist! Now you can make it at home! Best served with garlic mashed potatoes and steamed veggies with applesauce for dessert.

Provided by Lisa the Quik Learner

Categories Meat and Poultry Chicken Breast

Total Time 57 minutes

Prep Time 10 minutes

Cook Time 47 minutes

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 skinless, boneless chicken breasts
salt and ground black pepper to taste
4 slices hickory-smoked thick-cut bacon
1?½ cups shredded mild Cheddar cheese
2 limes, halved

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a baking dish. Season with salt and pepper.
Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven.
Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts.
Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.

Nutrition Facts : Calories 568.1 calories, CarbohydrateContent 2.6 g, CholesterolContent 173.4 mg, FatContent 38.3 g, FiberContent 0.1 g, ProteinContent 51.4 g, SaturatedFatContent 21.1 g, SodiumContent 1076.2 mg, SugarContent 0.7 g

SPRING CHICKEN AND VEGETABLES RECIPE IN ONE PAN FROM ...

Spring Chicken and Vegetables Recipe in One Pan From ... image

Rachael uses fresh vegetables—like snap peas + asparagus—to boost flavor in her one-pan chicken dinner.

Provided by Rachael Ray

Number Of Ingredients 32

Ingredients

4 pieces chicken breast
bone-in
skin-on
cut in half across
4 chicken thighs
bone-in
skin-on
Salt and ground black pepper
4 cloves garlic
sliced or chopped
2 tablespoons fresh oregano
chopped?
1 tablespoon orange zest
1 tablespoon lemon zest
2 teaspoons red pepper flakes?
2 tablespoons extra-virgin olive oil (EVOO)
Non-aerosol olive oil cooking spray
1 bundle asparagus (about 1 pound)
ends trimmed
sliced on bias
About 12 ounces snap peas
bias-cut
1 bunch spring onion or baby leeks
bias-cut
Salt and ground black pepper?
3 tablespoons Calamansi vinegar or white wine vinegar
2 tablespoons butter
1 cup chicken stock
Juice of 1 lemon and ½ orange
1 cup packed parsley and mint leaves
12 ounces Greek feta
crumbled

Steps:

For the chicken and marinade, combine all in a large dish or plastic zip-top bag and chill 30 minutes to 1 hour to marinate
? To cook, heat large cast iron skillet over medium to medium-high heat
?Spray lightly and evenly with non-aerosol oil, brown marinated chicken 3 to 4 minutes, skin-side down, turn and continue to brown all over, remove to platter
?Add more oil and the vegetables and season with salt and pepper and lightly brown to tender-crisp
?Add vinegar and butter and toss to emulsify and coat, add stock and nest chicken back in, reduce heat and cook 10 to 15 minutes or until chicken is cooked through
Add the juice of lemon and orange, top with parsley, mint and crumbled feta
? ????

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