I make this all the time. It is similar to Outback Steak House’s Alice Springs Chicken, but I made the honey mustard sauce low carb by substituting Splenda for honey. Erythritol or Swerve may be even better.
This recipe is quick and easy, and it can be adjusted for each family member. For example, only two of us like mushrooms, so I leave the mushrooms off of two chicken breasts. I make this in my Lodge 12″ cast-iron skillet so that it goes from stove-top directly to the oven.
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Low Carb Alice Springs Chicken Recipe
Yield: 4 servings
- 4 4-oz. boneless skinless chicken breasts, pounded to 1/2 inch thickness
- Lowry’s Seasoning Salt
- 6 bacon slices
- 1 cup sliced fresh mushrooms
- 2 cup shredded Colby Jack cheese
Low Carb Honey Mustard Sauce:
- 1/4 cup regular yellow mustard
- 1/4 cup mayonnaise
- 1 tsp dried onion flakes or powder
- Splenda (or favorite sweetener to taste)
- Preheat oven to 350 degrees.
- Trim each chicken breast half of excess meat and skin.
- Using a meat pounder or a meat tenderizing mallet, pound chicken until it is about 1/2″ thick.
- Rub the chicken breasts with Lowry’s seasoning salt. Cover and refrigerate for 30 minutes.
- While the chicken is in the refrigerator cook bacon in a large skillet until crisp (I use my 12″ cast-iron skillet). Remove bacon and set aside. ***Do not discard grease. ***
- Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan (I kept chicken in cast-iron skillet.
- To make the Honey Mustard: In a small bowl, mix the mustard, mayonnaise onion flakes, and sweetener.
- Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
- Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
- Serve with the leftover Honey Mustard Sauce.
- Serves 4.
Calories: 472.5, Carbs: 5.2g, Fiber: 1.5, Net carbs: 3.7g, Protein: 42.6g, Fat: 34.0g