I normally like to use a recipe when I cook anything, but this one is so easy I've never had a recipe card for it. This was one of my favorite things to order when I ate at the Outpost and it's now one of my favorite things to fix--especially when we have company over. It looks fancy, but doesn't take a ton of prep.
Ingredients:
boneless skinless chicken breasts (I use about 4 of them)
sliced mushrooms (fresh, not canned)
colby jack shredded cheese
teriyaki sauce
Wild Rice (Rice-a-Roni or whatever you prefer)
Steps:
1. Marinate the chicken breasts in teriyaki sauce for about 2-3 hours; I do this in a ziploc bag, making sure they're fully covered in the sauce.
2. Prepare the wild rice--keep warm
3. Saute the mushrooms in butter, garlic salt, & salt/pepper to taste
4. Grill the marinated chicken breasts
5. Place the grilled chicken on a cookie sheet, layer the mushrooms over the top of them and then sprinkle a generous amount of cheese on top of the mushrooms.
6. After you've done this place the cookie sheet in the oven on broil for just a minute or two to let the cheese melt down over the mushrooms & chicken.
7. Serve it up with the wild rice (green beans is another good side to go with this).
8. The Outpost also had these amazing honey butter rolls that complemented this meal very nicely--I've tried to recreate my own in the past when I fix this--I buy rolls and then make up a honey/butter mix to brush over the tops.
Enjoy!
No comments:
Post a Comment