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Outback Steakhouse Alice Springs Chicken
Recipe By :Todd Wilbur
Serving Size : 4 Preparation Time :0:35
Categories : 5-10G Low Carb Poultry Chicken Breasts
Amount Measure Ingredient -- Preparation Method
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1/2 cup Dijon mustard
1/2 cup splenda
1 1/2 tsp vegetable oil
1/2 tsp lemon juice
4 skinless boneless chicken breast halves
1 tbsp vegetable oil
2 cups sliced mushrooms
2 tbsp butter
salt and pepper -- to taste
8 slices bacon -- cooked
1 cup shredded Monterey jack cheese
1 cup shredded Cheddar cheese
2 tsp 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
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
Put extra "honey mustard" marinade into a small bowl to serve on the
Source: "slightly adapted from topsecretrecipes. com"
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Per Serving (excluding unknown items): 550 Calories; 38g Fat (61.1%
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 : The AUSSIE Low Carb Gourmet Tony Blakemore July 2003
e-mail Tony@carb-lite. au.com
web site www.carb-lite. au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
MEXICAN CHICKEN CUTLETS
Yield: 4 servings
Source: "Express Lane Diabetic Cooking" by Robyn Webb
1 (1 pound) bag frozen peppers and onions
1 pound frozen boneless, skinless chicken cutlets, defrosted
1/2 package taco seasoning mix (use more or less depending
on desired spiciness)
1/2 cup fat-free, reduced-sodium chicken broth
Combine all ingredients in a large nonstick skillet and bring to a boil over medium-high heat.
Lower the heat, cover, and simmer for 15 minutes. Add more broth if necessary.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 170, Fat: 2g, Cholesterol: 64mg, Sodium: 383mg, Carbohydrate: 9g, Dietary Fiber: 2g, Sugars: 6g, Protein: 27g
Diabetic Exchanges: 1 Vegetable, 4 Very Lean Meat
Orange Chicken Stir Fry
1 cup orange juice
1 tablespoon grated orange zest
1/4 cup soy sauce
3 cloves garlic, chopped
1 tablespoon brown sugar
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tbsp all-purpose flour
Hot cooked brown rice
In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking.
Serve over brown rice.
If you like, you can add a bag of frozen veggies once the chicken is done.
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