We don’t eat out very often; between our opposite work schedules and Sylas’ temperament, we just never find the time. I also like to make food at home and have enough to have leftovers for my lunch the next day at work. I generally have a menu item that I always get at each individual restaurant because I don’t like venturing out of the box too much. I would just hate paying thirteen dollars for a meal that I don’t enjoy. Call me a chicken, but I don’t care. At Colton’s steakhouse, I particularly like the “loaded” chicken that they have on their favorites menu. Its what I usually get unless I opt for ribs. I finally found a recipe for it and it tastes pretty delish! It is relatively quick to make and you can serve it with whatever you want.
All you need:
- Boneless, skinless chicken breasts (however many you want to make, I do four)
- ground red pepper
- garlic & herb seasoning
- Honey Teriyaki marinade (its in the barbecue sauce aisle)
- Bacon (bits or slices)
- shredded mild cheddar
- mushrooms (optional)
- Fillet chicken breasts in half
- Sprinkle each side of breasts with red pepper and garlic seasoning and massage it in to the meat. Follow with the Teriyaki marinade by brushing it on (you can use your fingers too).
- On medium heat, spray a skillet with cooking spray and lay the breasts flat side down. Cook for about 14 minutes on each side.
- Remove the chicken from the pan to a serving dish and cover with bacon and mushrooms. sprinkle on shredded cheese and let sit for a few minutes for the cheese to melt.
When I made it the first time, I didn’t add any of the toppings so that I could taste the chicken and see if the flavor was close to the original. Alternatively, you could easily make this on an outdoor grill and I’m sure it would taste awesome. Colton’s serves this with honey mustard and I loved how the flavors go together. It took me forever to find a honey mustard that has the same taste as what you get at a restaurant but I finally found it. I seriously wasted like four bottles of other brands (hey, I’m picky). So I like to use the Ken’s steak house brand. I served it with mashed potatoes and carrots and everyone loved it!