Thursday, July 19, 2007


One of my all time favorite meals is a dish they serve at Sagebrush Steakhouse....Rodeo Chicken. I found a recipe in my Taste of Home cook book that comes pretty close to this and I'm dying to try it.

4 boneless skinless chicken breast halves
Garlic powder and seasoned salt to taste
1 TBS vegetable oil
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded Mexican cheese blend
1/2 cup chopped green onions
1/2 cup bacon bits

Flatten chicken to 1/4-in thickness. Sprinkle with garlic powder and seasoned salt. In a large nonstick skillet over medium heat, brown chicken in oil for 4 minutes; turn. Top with mushrooms, cheese, green onions and bacon. Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes. Yield: 4 servings.