My better than "copycat" recipe for Applebee's Dijon Chicken and Portobellos

We were stuck in Bellevue one evening around dinnertime and needed food.  Applebee's seemed to be the best compromise, so that's where we ended up.  Fortunately they have a "550 Calories or Less" menu, which I knew had to be deciphered!!  Some of the entire meals were less than 550 calories... some of them were just the meats... and people wonder why food confuses them!!!

Wonder no more, my loves... this entire meal is less than 600 calories per serving if you make it exactly the way I do!

Vicki's Version of Applebee's Dijon Chicken and Portobello

4 small boneless skinless chicken breasts (about 5 oz. each)
4 green onions, thinly sliced
1/4 C. Dijon mustard
1 T. fresh lemon juice
1 large clove garlic, minced
salt and pepper to taste
2 T. olive oil

Combine all ingredients except chicken in a gallon size ziplock bag.  Shake well to mix.  Add chicken breasts, making sure they are thoroughly coated.  Squeeze out as much air as possible and refrigerate  for at least 3 hours (or overnight).

1 red bell pepper
1 8 oz. package whole crimini mushrooms, cleaned
1/2 red onion

Preheat grill.  Grill vegetables (using a grill grid if desired) until they are crisp-tender.



Remove and cool.  Dice and place together in a bowl.



Remove chicken from marinade and grill until cooked through, about 8 minutes per side.  Keep warm.

To assemble, place each chicken breast on an oven-proof serving plate.  Top with about 1/2 C. of mushroom/pepper/onion mixture.  Sprinkle with about 2 T. freshly grated asiago cheese.  Broil just until cheese is melted and slightly browned.



Serve with 1 C. of microwave steamed potatoes (plain) and 2 C. steamed mixed veggies (couple spritzes of I Can't Believe It's Not Butter spray).

Microwave Steamed Potatoes

I was at a loss as to how Applebees cooked their "steamed" potatoes.  They were obviously seasoned with salt and the texture wasn't exactly like any steamed potato I'd had before.  I finally figured it out... they're microwaved!  These ones taste and feel exactly like the ones in the restaurant.  In this picture I used a mix of purple and Yukon gold potatoes.

1 lb. waxy potatoes of your choice (red, gold, white, purple)
1/2 C. water
1 t. kosher salt

Cut potatoes into 1/2" dice.  Place potatoes, water and salt in microwave-safe bowl.  Cover and cook on high for 4 minutes.  Stir, re-cover, and cook for another 4-6 minutes until tender.  Let stand 5 minutes, drain and serve.