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 (opt for a low-carb or keto-friendly brand)
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar-free honey or your preferred low-carb sweetener
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Instructions:
Chicken Preparation:
Start by preheating your oven to 375°F (190°C). To ensure even cooking, pound the chicken breasts until they’re about 1/2 inch thick.
Then, generously season them with salt, pepper, paprika, garlic powder, and onion powder.
Bacon Cooking:
In a skillet over medium heat, cook the bacon until it’s crispy. Once done, set it aside, keeping a small amount of the bacon grease in the skillet for extra flavor.
Chicken Searing:
Add some olive oil to the skillet along with the remaining bacon grease and heat it over medium-high. Sear the chicken breasts for 3-4 minutes per side until they’re golden brown. No need to fully cook them yet; they’ll finish in the oven.
Dish Assembly:
Place the seared chicken breasts into a baking dish. Top each with two slices of the crispy bacon, followed by a sprinkling of shredded cheddar and Swiss cheese.
Baking:
Bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
Keto Honey Mustard Sauce:
In a small bowl, combine mayonnaise, Dijon mustard, sugar-free honey (or a low-carb sweetener), and apple cider vinegar. Season with salt and pepper, adjusting the sweetness to your liking.
Serving:
Drizzle the keto honey mustard sauce over the chicken just before serving. Add a touch of freshness with some chopped parsley or chives if desired.
Pair this keto-friendly Alice Springs Chicken with steamed vegetables or a crisp green salad for a delightful meal.
