Replies

Here's a fantastic recipe that was posted on a low-carb loop. We had it for lunch today, minus the Dijon sauce. (Dh doesn't like Dijon.)

Outback Steakhouse Alice Springs Chicken

Recipe By :Todd Wilbur
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Copycat
Lowcarb Restaurant

Amount Measure Ingredient -- Preparation Method

1/2 cup Dijon mustard
1/2 cup Splenda, granular -- (1/4 to 1/2) to your taste;or use maltitol syrup
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
4 skinless boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
salt and pepper -- to taste
paprika
8 slices cooked bacon
1 cup shredded Monterey jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley -- optional

Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds.
Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375F and heat an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish) Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved "honey" mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving, if desired.
Put extra "honey mustard" marinade into a small bowl to serve on the side.

Source:
"slightly adapted from topsecretrecipes.com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 561 Calories; 38g Fat (61.0% calories from fat); 47g Protein; 7g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 1041mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

NOTES : 6g carb per serving (29g carb/ 5g fiber entire recipe) per Mastercook
*size of chicken breasts are a negligible difference in carb count