This Keto Alice Springs Chicken recipe is made with juicy, tender chicken breasts that are coated in a crispy, flavorful crust. The perfect blend of sweet and savory, this dish is sure to become a family favorite. Serve it over a bed of greens or alongside your favorite keto side dish for a complete meal.
Prep Time: 10 minutes
Cook Time: 8 minutes
Baking: 15 minutes
Total Time: 33 minutes
Servings: 8 people
Ingredients
3 lbs. Chicken Breasts 6 Chicken Breasts
3 Tbsp Seasoning Salt
6 Slices Bacon 1/2 pound
1 cup mushrooms Sliced
1 cup Cheese Colby-Monterey Jack Shredded
1/2 cup mayonnaise
1/2 cup yellow mustard
1 tsp swerve
2 Tbsp Onion flakes
Instructions
Preheat the oven to 350°.
Rub Seasoning Salt on chicken breasts and place on a plate and put them in the fridge while you prepare everything else.
In a medium sized bowl mix 1/2 cup mayonnaise, 1/2 cup yellow mustard, 1 teaspoon swerve and 2 tablespoons onion flakes. Mix everything until it forms a sauce and set aside.
Wash and slice your mushrooms if needed and set aside.
Slice each piece of bacon in half and cook on medium high heat until crispy. Remove from the pan and set aside
Remove the chicken from the fridge, and using the same pan you cooked the bacon in sear the chicken over medium heat. Cook the chicken breasts for 4 minutes on each side.
Get a 9×13 pan, spray with nonstick spray and pour a small layer of the sauce on the bottom of the dish.
Place the chicken in the dish and top with the bacon, then the mushrooms, then the cheese, and then the remainder of the sauce.Bake Alice Springs Chicken at 350° for about 15 minutes. Check the chicken to make sure it is at 165° before removing it from the oven.