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    Ranch House Chicken

    Source of Recipe

    Ranch and Penthouse

    Recipe Link:

    List of Ingredients

    4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
    2 t. seasoning salt
    6 slices bacon cut in half
    1/2 cup prepared mustard
    1/2 cup honey
    1/4 cup light corn syrup
    1/4 cup mayonnaise
    1 tablespoon dried onion flakes
    1 tablespoon vegetable oil
    1 cup sliced fresh mushrooms
    2 cups shredded Colby-Monterey Jack cheese
    2 tablespoons chopped fresh parsley


    Measuring cup
    Measuring spoons
    Mixing bowl
    Baking dish


    Rub the chicken breasts with the seasoning salt
    Refrigerate for 30 minutes
    Place bacon in a large, deep skillet. Cook over medium high heat until crisp
    Set bacon aside
    Mix mustard, honey, corn syrup, mayonnaise and dried onion flakes
    Remove half of sauce, cover and refrigerate to serve later
    Heat oil in a large skillet over medium heat
    Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned
    Remove from skillet and place the breasts in baking dish
    Apply the honey mustard sauce to each breast
    Layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
    Layer each breast with bacon
    Sprinkle top with shredded cheese
    Bake 15 minutes at 350 degrees or until cheese is melted and chicken juices run clear
    Garnish with parsley and serve with the reserved honey mustard sauce

    Serves 4




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