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My wife makes this almost every week. She usually makes the entire thing inside, but tonight I got home earlier than usual from work. So instead of her cooking the chicken in a frying pan on the stove, I swiped up the chicken breasts before she had the chance to do that. ;) I wanted to fire up the BGE, even if it was only 3 butterflied chicken breasts. :) Only the chicken breasts were cooked on the BGE....she put the rest of the recipe together inside and finished it off in the oven.
Anyways, she found this recipe on Pinterest a several months back, and we were hooked after the first bite. It's a low carb version of the Alice Springs Chicken recipe served at Outback Steakhouse. It's a wonderful low carb recipe, it's delicious, it's simple and it's quick. Instead of using the Heavy Whipping Cream for the Sauce that the recipe calls for, my wife uses Low Fat Milk. We personally can't tell a huge difference between the cream and the milk.
After the chicken breasts leave the grill, they are topped with some thinly sliced White Button Mushrooms that have been sautéed.
Then that gets topped with BACON! ;)
Then the freshly grated Monterey Jack and the Sauce goes on top of that...
Then into the oven to finish.
So good, and the perfect weeknight meal for those of us trying to watch our carb intake. RECIPE CAN BE FOUND HERE