Aussie Swiss Chicken Recipes

AUSSIE CHICKEN

Steps:

• Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
• In a medium bowl, combine the 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 into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
• Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

AUSSIE SWISS CHICKEN

Steps:

• Dust chicken breasts with the seasoned flour.
• Heat the butter in frying pan; add crushed garlic and chicken; saute gently until chicken is lightly golden brown.
• Add wine; bring to the boil.
• Reduce heat; simmer covered 20 minutes or until chicken is tender; remove chicken from the pan.
• Trim ham and cheese to approximately same size as chicken.
• Put a slice of ham on each chicken fillet, then top with cheese.
• Put on a heatproof serving dish.
• Cook in a moderate oven, uncovered, for 10 minutes or until the cheese has melted.
• While chicken is in oven, bring liquid to the boil; boil uncovered until approximately a half a cup of liquid remains in pan.
• Reduce heat, add cream, chopped shallots and mustard; stir until combined.
• Season with salt and pepper.
• Pour sauce over chicken.

AUSSIE CHICKEN

Steps:

• Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
• In a medium bowl, combine the 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 into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
• Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
• Bake in the preheated oven for 45 minutes. Let cool and serve.

SWISS CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
• Bake 50 minutes, or until chicken is no longer pink and juices run clear.

AUSSIE APRICOT CHICKEN

Steps:

• Preheat oven to 190c.
• Heat the oil in an oven-proof pan (with a lid) and cook onion and garlic over medium heat until onion is softened (about 5 minutes), Stir.
• Mix the curry powder and flour together in a bag then add in the chicken and toss well.
• Add the chicken to the pan and cook it until it changes colour. Add the dry soup mix and stir to coat all the chicken, then the nectar stirring really well. Bring to the boil and simmer until the mix thickens.
• Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the chicken is cooked through.
• Remove from the oven, stir through the parsley, then serve over plenty of mash or rice (mash is my favourite).
• *You can add in dried or canned apricots, but we prefer it without.

AUSSIE CHICKEN

Steps:

• Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
• Preheat oven to 350°F (175°C).
• Place bacon in a large, deep skillet.
• Cook over medium high heat until crisp; set aside.
• In a medium bowl, combine the 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 into a 9x13 inch baking dish.
• Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon.
• Sprinkle top with shredded cheese.
• Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.
• Garnish with parsley and serve with the reserved honey mustard sauce.

CHEESY AUSSIE CHICKEN

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Rub the chicken breasts with seasoning salt.
• Set chicken aside.
• In a medium-large skillet cook bacon until crisp.
• Set bacon aside.
• Drain the majority of the bacon grease and cook the chicken breasts in the same skillet.
• Cook on both sides until browned.
• Meanwhile, in a small bowl combine mustard, honey, light corn syrup, mayonnaise, and dried onion flakes.
• Mix well.
• When chicken breasts are browned, place them in a 9x13 baking dish.
• Spread half of the mustard mixture on the breasts.
• Reserve the rest of the mustard mixture to serve later.
• Layer with bacon, mushrooms and cheese.
• Bake in oven for 15 minutes, or when the cheese is melted and chicken juices run clear.
• Serve with reserved mustard mixture-- enjoy!