Go Back
Print

Copycat Alice Springs Chicken with Low Carb Honey Mustard

Inspired by Outback Steakhouse's original recipe. 

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

Honey Mustard

  • 1/2 cup Mayonaisse
  • 3 tablespoons Mustard
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Lemon juice
  • 1 1/4 tablespoon Stevia
  • 1/2 teaspoon Onion powder optional
  • Dash Paprika optional
  • Salt and pepper to taste

Alice Springs Chicken

  • 4 Chicken Breasts
  • 2 cups Mushrooms
  • 4 slices Bacon cooked
  • 3/4 cup Monterrey Jack cheese shredded
  • 3/4 cup Cheddar cheese shredded
  • 2 tablespoons Butter
  • 1 tablespoon Olive oil

Instructions

Honey Mustard

  1. Combine all ingredients in a bowl, whisk together until combined. Yields about 3/4 cup honey mustard.

  2. Place 1/2 cup of the honey mustard in a ziploc bag with the chicken breasts and allow to marinate for 2 hours.

Alice Springs Chicken

  1. Preheat oven to 400°F.

  2. Saute mushrooms in 2 tbsp butter until brown 8-12 minutes. Set aside. 

  3. In a large pan, sear the chicken in olive oil on medium-high heat for 3-4 minutes each side, or until golden brown. Here we're just looking for a sear and aren't cooking it through. 

  4. Transfer seared chicken into an oven safe casserole dish. Top chicken breasts with 1 slice of bacon (halved), mushrooms, and cheese. If you don't want to use the honey mustard as a dipping sauce, use a brush or spoon and top the chicken with a layer underneath the bacon. 

  5. Place the chicken in the oven and bake for 8-10 minutes or until the cheese is melted and the internal temperature of the chicken reaches 165°F. 

  6. Garnish with fresh parsley if desired.