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Muscle for life

Recipe of the Week: Aussie Chicken

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Recipe of the Week: Aussie Chicken

If you’re like me, you can’t have enough chicken recipes. And you like anything involving cheese and bacon.

Well, this delicious recipe comes from my bestselling cookbook The Shredded Chef, and it’s one I come back to over and over. It’s easy to prep and cook, the macros aren’t bad when paired with some veggies, and the combination of flavors will have you savoring every bite.

Enjoy!

Servings

4

Calories Per Serving

437

Protein Per Serving

48 grams

Carbohydrates Per Serving

20 grams

Fat Per Serving

19 grams

 Ingredients

4 boneless, skinless chicken breasts (6 ounces each), rinsed, dried, trimmed of fat and pounded to 1/2-inch thickness

2 teaspoons seasoning salt

6 slices bacon, cut in half

1/4 cup yellow mustard

1/4 cup honey

1/8 cup mayonnaise

1 tablespoon dried onion flakes

1 tablespoon vegetable oil

1 cup fresh mushrooms, sliced

1/2 cup reduced fat Monterey Jack cheese,

shredded 2 tablespoons fresh parsley, chopped

healthy-chicken-recipe

Instructions

After prepping your chicken breasts, rub with the seasoning salt, cover and refrigerate for 30 minutes.

Preheat the oven to 350°F.

Cook the bacon in a large skillet over medium-high heat until crisp, set aside.

In a medium-sized mixing bowl, mix together the mustard, honey, mayonnaise, and dried onion flakes.

Heat the oil in a large skillet over medium heat. Add the chicken to the skillet and cook for 3 – 5 minutes per side, or until browned. Transfer the chicken to a 9 x 13 inch baking dish. Top with the honey mustard sauce, then a layer of mushrooms and bacon. Sprinkle the shredded cheese on top.

Bake for 15 minutes, or until cheese is melted and chicken juices run clear. Top with the parsley

What You Get to Eat

aussie chicken

What did you think of this week’s recipe? Let me know in the comments below!

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Comment!
  • Sara

    Looks amazing, thanks for sharing!

    • Michael Matthews

      It is! Enjoy!

  • Clarke Sherrod

    It is so good! My family tried this one last week, and loved it. I’ve tried a lot of Mike’s recipes, and after having tried about a dozen or so, I can tell this guy likes food. A lot. 😉

    • Michael Matthews

      Awesome! Really glad you liked it. And yeah I do but I have to watch it, haha.

  • Julien

    Hi Mike,

    As a student I find little time to prepare and cook food because I am on campus for most of the day so I want to get most of my protein from protein powder that I can carry in my bag. However, I have found that with whey protein shakes, including yours, the recommended serving isn’t very high. I think your suggested serving of ‘Whey +’ is one serving a day (26g of protein) and another brand I looked at MyProtein’s ‘True Whey’ said 3 servings a day (about 54g of protein).

    But to be getting the levels of protein I need, I need to be consuming about 6 shakes per day! What is the harm in overshooting the recommended usage? Protein is protein, how is it different from eating a whole lot of chicken? Why are the recommended servings so low? Thanks!

    • Michael Matthews

      I understand! You can definitely do more than 1 serving per day, but I do like to keep my supplement protein around 30% of my daily.

      Why don’t you just load a lot of whole-food protein into 1 or 2 meals per day and supplement the rest? For instance, if you did 70 – 80 grams of whole-food protein 2 x per day you wouldn’t need much powder.

      • Julien

        Would you say that if a protein powder company suggests 3 servings a day, but for convenience reasons you want to bang in 6 shakes a day because you don’t want to thaw out and chop up heaps of chicken day after day anymore, would this possibly pose negative health effects? I’m thinking in terms of kidneys/digestive issues.

        • Michael Matthews

          6 a day is a bit much IMO…

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