Entrees - Phase 1 - Applebees Grilled Dijon Chicken with Portabellas

11-15-2010, 01:46 PM
So I went to Applebee's last night and had this for dinner. It was WONDERFUL. This is someone's attempt to duplicate the recipe. I haven't tried it out yet, so I may tinker with the recipe - but figured I'd post it anyway. I'm trying to get out of the "recipe rut" I've been in lately.

Note: I do think that when I make this I am going to grill the chicken, instead of baking.

Applebee's Grilled Dijon Chicken with Portabellas

4 Boneless Skinless Chicken Breasts
2 oz 50% Light Cheddar
1/2 cup sliced portabella mushrooms
1/2 cup Fire Roasted Red Peppers
1 tbsp Crushed Garlic
1/2 cup Dijon Mustard
3 Tbsp Agave Nectar (or splenda)
2 tbsp Extra Virgin Olive Oil
1 tbsp 1 Step Seasonings Lemon Herb (or any other lemon herb/pepper seasoning combo)

Clean chicken breasts and place in a baking pan. Season with Lemon Herb seasoning. Add a small amount of water to the bottom of the pan or spray pan with non stick spray to prevent sticking. Cover with foil & bake at 350 for 10 minutes.

In a sauce pan, heat E.V.Olive Oil on a low flame. Add mushrooms and sautee until soft. Add roasted red peppers and sautee for another 5 minutes.

Remove chicken from the oven. Put 1/2 slice of Cabot 50% fat free Cheddar Cheese on each cutlet. Place back into the oven for 5 minutes.

Add Dijon Mustard and Agave Nectar to the mushroom mixture. Stir and let heat until the chicken is removed from the oven.

Top each cutlet with a large spoonful of the Dijon Mushroom sauce.

Serve hot.

Read more: http://www.livestrong.com/recipes/portabella-dijon-chicken/#ixzz15NF5dxyx

01-09-2012, 02:56 AM
Have you tried it yet? Is the duplicate to the Applebee's grilled Dijon chicken successful? love love love it!!!

01-09-2012, 03:44 PM
Have you tried it yet? Is the duplicate to the Applebee's grilled Dijon chicken successful? love love love it!!!

Yep, I have made this a few times. It's really good and does taste like the real thing. Enjoy! :carrot:

01-09-2012, 04:40 PM
Awesome thanks so much!

09-02-2012, 11:15 PM
Made this recipe again tonight after not having it for a year or more. I really really recommend it. I added probably 1/2 cup of water to the mustard sauce to thin it out a bit. The sauce is so savory and just sweet enough to make my kids lick their plates.

I used rf provolone cheese instead of cheddar, but I think next time I might just leave it out entirely. The sauce was really pretty flavorful and pretty much overpowered any cheese flavor there might have been. Or maybe putting the cheese on after the chicken has been sauced and then broiling it to melt it? Something to consider.

Anyway..really really tasty! Thanks for the recipe!

09-05-2012, 07:38 AM
Ohhhh, thanks for pointing this recipe out! Num num num!

Fat Melanie
09-12-2012, 08:03 PM
I will be trying this. Should I pair it with a salad?