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Reviews Date of last review
Fri December 7, 2012
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Description: If you love Outback Steakhouse, here's an old favorite from them.
Ingredients: low-carb honey mustard sauce
chicken breasts
4-8 slices of bacon (fried or baked)
pile o' sauteed mushrooms (mix or just white)
shredded cheese (combo monteray jack & cheddar)

Low Carb Honey Mustard sauce
5 Tablespoons real mayonaise
3-4 tablespoons grainy brown mustard
(can be combo of brown, creole, g.poupon, etc)
1/2 - 1 tsp Splenda
Mix and adjust sweetness.
How To Prepare: Prep chicken breasts by salt/peppering each side. Divide honey mustard sauce in half, putting half in the fridge. Use half saved out to liberally coat the chicken. Set aside and let chill for about 30 mins. Prep mushrooms in this time by sauteeing, also heat your grill.

Grill chicken to doneness. Prep on a plate if you wish to nuke or in a skillet that can go under the broiler. Chicken first, then bacon to cover the chicken, mushrooms on top, then liberally cover with cheese. Melt (either by microwave or broiler). Serve with remaining honey mustard sauce.
Number of Servings: depends on quantity prepped
Carbs per serving - include all nutritional information if known: carbs come from splenda in sauce, cheese and possibly mushrooms if using a mix.
Preparation Time: 20-40 mins
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 1
Registered: January 2006
Location: Ohio

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