My latest cooking adventure was making Outback’s Alice Springs Chicken low carb. A fellow blogger decided to have a blog hop for restaurant recipe redos call Food Unchained. Have you ever gone to a restaurant and thought that you could make a dish better or wished you knew how to make the dish? Several bloggers had the same thought and wanted to redo some of our favorite restaurant meals by making them even more delicious right in the comfort of our own homes. I definitely wanted to redo a recipe to make it low carb and several of my readers wanted a recipe for Outback’s Alice Spings Chicken.
Alice Springs Chicken®
Wood-fire grilled chicken breast topped with sautéed mushrooms, crisp bacon, melted Monterey Jack and Cheddar and finished with our honey mustard sauce. Served with Aussie Fries.
At first glance it seems relatively low carb, but the honey mustard sauce is filled with sugar and carbs and the Aussie fries (french fries) will need to be replaced with a low carb veggie. This is a perfect dish to make low carb at home.
6 Tbsp mayonnaise
1 Tbsp mustard
2 Tbsp xylitol honey, liquid stevia, or honey
1/2 tsp onion powder
1 cup fresh mushrooms slices (I used cremini mushrooms aka baby bellas)
Shredded Colby and Monterey Jack Cheese blend (used desired amount–about 2 cups)
Top each chicken breast with 1-2 Tbsp of honey mustard sauce. Then top each chicken with two pieces of bacon and 1/4 of the mushrooms. Top with cheese and bake for 15-20 mins or until the cheese has melted and the chicken is cooked through.
Serve with grilled asparagus and extra honey mustard sauce.
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