Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
4 slices of bacon
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
For the Keto Honey Mustard Sauce:
1/4 cup mayonnaise (use a low-carb or keto-friendly brand)
2 tablespoons Dijon mustard
1 tablespoon sugar-free honey or a low-carb sweetener to taste
1 tablespoon apple cider vinegar
Salt and pepper, to taste
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even thickness, about 1/2 inch thick, for even cooking.
Season the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.
Cook the Bacon:
In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving a little bacon grease in the skillet.
Sear the Chicken:
Add olive oil to the skillet with the remaining bacon grease and heat over medium-high heat.
Sear the chicken breasts for about 3-4 minutes on each side, until golden brown. They don’t need to be fully cooked through yet since they’ll finish cooking in the oven.
Assemble the Dish:
Transfer the seared chicken breasts to a baking dish.
Top each chicken breast with two slices of bacon.
Sprinkle both shredded cheddar and Swiss cheese on top of the bacon.
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Make the Keto Honey Mustard Sauce:
In a small bowl, mix together mayonnaise, Dijon mustard, sugar-free honey (or low-carb sweetener), and apple cider vinegar.
Season with salt and pepper to taste. Adjust sweetness as needed.
Serve:
Drizzle the keto honey mustard sauce over the chicken before serving.
Garnish with fresh herbs if desired, like parsley or chives.
Enjoy your keto-friendly Alice Springs Chicken! It’s perfect with a side of steamed veggies or a fresh green salad.
