Alice Spring Chicken – Copycat Recipe

Confession: I have never actually heard of Alice Spring Chicken before I actually made it. I have never actually ate at Outback Steakhouse either. I stumbled upon this recipe when I was searching Pinterest trying to find something different to do with boneless skinless chicken breast. It seemed like it would be delicious except the mustard part so I decided to adapt it for my family’s taste and make it keto/low carb friendly. We like mustard but only a touch on a sandwich or in our foods. Also the recipes I found called for honey but I decided to use pre made honey mustard (not the dressing) to cut the carbs. We definitely don’t like it to overpower a dish. Here is my version of Alice Spring Chicken.

Ingredients:

  • 3 boneless skinless chicken breasts, butterflied ( I would also take an extra step and pound it thin) You should end up with 6 thin breasts
  • 1/2 tbsp of honey mustard
  • 1/2 tsp of Dijon mustard
  • 2-3 tbsp of mustard
  • 1/2 packet of dry ranch dressing mix
  • 1 tbsp of minced onion
  • 5-6 slices of bacon
  • 1 1/2 cup of fresh sliced mushrooms (I used white)
  • 2 cups of Colby Jack Cheese
  • Seasonings: I used onion and garlic powder and Tony’s seasoning
  • 1/2 cup of fresh green onions chopped (optional)

Directions:

Preheat oven to 375. Mix the Dijon and honey mustard with the mayonnaise and add the dry ranch dressing mix and dry minced onion. Mix thoroughly and set aside. Spray enameled Dutch oven or oven safe pan (if you don’t have an oven safe pan that’s okay, just start with a pan and transfer to a bacon dish at the end) with oil spray and then add bacon on medium high heat. While bacon is cooking season chicken and spread mustard/mayo mixture on each side. Set aside. You can marinate the chicken ahead of time in this mixture for a few hours or o/n but again we didn’t want a strong mustard taste. After bacon is crispy remove from pan and add mushrooms. Once mushrooms are cooked removed from pan and set aside. Turn heat to high and add chicken searing on both sides. Turn heat off and top chicken with mushrooms, bacon (crumbled) and cheese. Cover with lid or foil and bake in oven for 35-40 minutes until chicken is cooked thru. I was just gifted a meat thermometer so that is an internal temp of 165 degrees Fahrenheit. Lol get a meat thermometer! It’s awesome!

Surprisingly the kids loved this meal. I enjoyed it to and was something different that we could all enjoy since I’m currently on the keto diet. The hint of mustard was just enough for us so if you’re not a big mustard fan you can try this and enjoy it.

If you do give this meal a try, make sure to tag me on Instagram @severalpeoplesmama

Love Ricki

Chicken Parmesan my way!

Winner, winner chicken dinner!!! And this meal was definitely a winner! We enjoyed this take on Chicken Parmesan and I actually made it low carb by not using breadcrumbs and using grated Parmesan cheese instead. If you use a low carb marinara sauce and serve over zoodles you have a keto friendly version. Let’s get to cooking!

Ingredients:

  • Boneless skinless chicken breasts- butterflied (split in half) and pounded thin
  • Jar of marinara sauce
  • 2 cups of grated Parmesan cheese
  • 2-3 eggs beat in a shallow dish
  • Seasonings – I used season salt (Tony’s), garlic and onion powder, Italian seasoning and Italian dressing seasoning mix. I add seasoning to my raw chicken and the beaten eggs.
  • 1-2 cups of shredded mozzarella cheese
  • 2-3 tablespoons of olive oil

Directions:

Butterfly (cut in half lengthwise) and pound out 3 chicken breasts fairly thin (you should end up with 6 thin breasts total. Season chicken and set aside. You will now set up your breading station. Beat 2-3 eggs in a shallow dish with seasoning. In another dish add 1-1/2 cups of grated Parmesan cheese. Take the seasoned chicken and put in egg mixture and then cheese immediately following. Add to pan with olive oil on medium heat. Pan fry chicken on both sides until golden brown (about 3-5 minutes)and then add to baking dish. Chicken will finish cooking in the oven. Top chicken with marinara sauce, then cheese and Italian seasoning. Bake in oven on 350 for 20-25 minutes. Top over pasta and serve with salad or veggie.

This meal was delicious. I did add mine to the broiler for about 2 minutes because I like my cheese a little brown lol. This will be an alternative to spaghetti or spaghetti Mac for my family. If you try it make sure to tag me on IG @severalpeoplesmama! It really makes me so happy when y’all do!

Love Ricki