Jolene's Recipe Journal

Another winning chicken dish recommended by Carol!   She recently made and reviewed this and her pictures reeled me in  :)    Since winter decided to come back yesterday, it was a great time to give it a try.   I don't know what is going on with chickens these days, but I had 5 chicken breasts and the package weight was 5 1/2lbs.   I trimmed a bit, but pounding and rolling was going to be impossible.   I cut a slit in each, being careful not to butterfly or poke through the bottom.      I'm not a cheese measurer, each one was a little different, but I'd say maybe 1/4c of cheese in each. Carol took the time to toast her Panko, I'm lazy and didn't.    I also did the herb butter in the microwave.   No poultry seasoning on hand, so I grabbed the components of it and gave each a little shake into the flour mixture. Since my guys like crispy baked chicken.  I didn't baste.   When the wine was called for, I poured it in the base of the pan instead of over the to

Tim loves the Alice Springs chicken from Outback Steakhouse.  I've tried a couple of the clone recipes, none that really knocked his socks off.    Gave this one a run today, and he said while it's not really like the Outback one either, he liked it a lot and would eat it again if I made it.   "Partially cooking" the bacon is kind of vague, you want it to crisp up but not burn on top of the chicken while it bakes, I eyeballed it and it was pretty close.   We aren't mushroom fans, so they got omitted.  I used Penzey's Seasoned Salt in place of the salt/pepper/paprika. Print With Image Without Image Bacon Cheese Topped Chicken Author: Jolene's Recipe Journal Ingredients: 1/2 cup Dijon mustard 1/2 cup honey 4 1/2 teaspoons vegetable oil -- divided 1/2 teaspoon lemon juice 4 boneless skinless chicken breast halves 1/4 teaspoon salt (used Penzey's Seasoned Salt) 2 tablespoons butter 1 cup (4 ounces) shredded Montere

April Fools! I had planned these Faux Chicken Nuggets and fries for dinner tonight, but since we had an unexpected snow day I had to make it on the sly and serve it for lunch instead.   I got the nugget idea from the Taste of Home website but I just cut my poundcake out and dipped mine in warmed up honey and then graham cracker crumbs since my son is allergic to nuts.   The fries are made from canned breadstick dough.  I rolled it out a bit and then cut it into sticks. Bake according to the package directions. Seedless strawberry jam became the ketchup. I just love his reaction! Does anyone else pull pranks on their kids on April Fools?     Faux Chicken Nuggets and French Fries Print With Image Without Image Author: Jolene's Recipe Journal Ingredients For the nuggets 1 loaf (10-3/4 ounces) frozen pound cake, thawed 1/2 cup honey, warmed 1c graham cracker crumbs For the fries 1 tube refrigerated breadsticks non stick spray 1/4 cup Seedless strawberry jam Instructions Mak