Outback Chicken Recipes - Is it Really the Best Chicken?

Chicken, it seems, is so easy to make a meal out of. I'm always on the lookout for new chicken recipes or jotting down restaurants where the chicken dish has been so very good. Surprisingly, one of my favorite places to go for a good chicken dinner is Outback Steakhouse.

Perhaps somewhat misleading with its name, Outback does indeed serve foods other than steak. I love the chicken dishes from this Steakhouse. I thought maybe I can make these dishes myself, rather than dragging my family out to dinner, where we will inevitably wait for an hour, and then spend the meal coaxing my son to eat something other than bread, and to stop throwing his rejected pile of food on the floor. Although, amazingly, Outback's chicken was something that stood up to even my 1 and 1/2 year old's superior palate. Dining out with small children is not always the 'family fun' experience people make it out to be.

I figured making these chicken dishes myself might spare me the ensuing headache, as my son already has a pile of discarded food under our dining room table, which can conveniently be sucked up with the vacuum that is kept within reach for that very purpose.

Trying to find the recipes was harder than I thought. Many recipes I found claimed to be the original. At last, I decided the best way to solve this dilemma was to make several of the dishes and find out once and for all which recipe was the indeed the original.

Alas, after many nights in the kitchen, after vacuuming reject half-eaten bites of chicken from the floor I realized I wasted copious amounts of time and the paper-thin patience of small child on sham Outback chicken recipes.

Ingredients

* 4 boneless skinless chicken breasts, 1/2 " thick
* honey mustard
* 6 slices bacon, sliced in half
* 1/2 teaspoon McCormick's Season All
* 1 cup sliced mushrooms, drained
* 3 cups shredded colby or monterey jack cheese

Directions

1. Rub chicken breast with Seasonal All and set aside to marinate for 1 hour.
2. While the breast is marinating fry bacon crisp and drain.
3. Sauté chicken breasts on medium heat in pan with just enough oil to prevent sticking.
4. Cook on both sides until a slight golden color and cooked in the middle but not dry.
5. Remove from pan and place in a 9 x 13 dish.
6. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three pieces of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
7. Bake at 350 degrees about 15 minutes or until cheese melts.
8. Sprinkle with parsley and extra honey mustard may be served on the side.

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How to Cook a Really Crispy Duck or Chicken

If you're like me you love the skin on the outside of duck, if it's crispy. The texture of the meal can totally be changed with a crispy skin.

The secret is to make sure the duck is scored across the front and salted heavily.

This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table.

Take the duck that you're going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of.

Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about ¾ of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs.

During the last 1/4 of the cooking use the broil on the oven to finish cooking up the breast. This should make the skin crispy while the duck is still moist. Since this way of cooking can be used for almost any recipe for crispy duck recipe you have, it gives you more choices for the texture you want to use for your meal.

Cooking is all about mixing things up and building your own ways of cooking and recipes.

Also since you are slitting only the fatty layer of the bird you can use that to tuck away some hidden seasoning. Try tucking your favorite herbs into the slits under the skin, as the fat melts away it'll trickle down and out of the bird but first it'll seep into the meat.

This can add a new dimension to the meat, making it even more succulent. Taking these tips you should be able to use your imagination to come up with many more combos. With crispy duck recipes you can add extra flavors and also add a whole new texture to the dish.

Use these two together to try out new things, using the crispy skin to add texture to an otherwise smooth meal. So the next meals with duck you cook try out some of these combos, just using your taste and imagination. There are thousands of recipes in books and the internet to mix and match with.

Hans is author of Steaks, Seafood and Barbeque Recipes at http://www.steaks-guide.com

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