REC: Mock Alice Springs Chicken

My husband and I were talking about Outback last night for some reason, and I
wanted Alice Springs Chicken for lunch. This is what I made. It's absolutely
gorgeous on the plate, and I found it very filling. If I had mushrooms I
probably would have added them for authenticity.

1 chicken breast half (thigh would work fine, mine was about 140g)
1 Tb coconut oil
30g thinly sliced red onion rings
60g thinly sliced red bell pepper
1 clove finely chopped garlic
2 cups spinach (1 really big handful)
10g shredded cheddar (I used a Trader Joe's Extra Sharp low fat Irish Cheddar)
1 slice bacon (crumbled)
2 Tb sour cream

Heat pan over medium high heat until water drops dance across surface.
Add coconut oil, wait a few seconds and add chicken breast. Season to taste with
salt and pepper and cook through, turning chicken as needed to brown all sides.
Remove chicken, sprinkle with crumbled bacon and cheddar cheese. Tent with foil
to help cheese melt.

Add onions to oil remaining in pan, stir and fry for 30 seconds. Add garlic,
stir briefly, add peppers and salt to taste. Stir and fry until veggies are
tender-crisp. Add spinach and cook until spinach wilts.

Spread Veggies over plate, top with chicken breast. Garnish with sour cream.

I had mine with a few steamed and buttered asparagus spears (not included in
nutrient count).


Per recipe:
38 g protein
29 g fat
11 g total carb
3 g fiber

460 calories



This would be excellent with lean pork or firm white fish (grouper maybe). I
think fatty pork would overpower it.

"Dawn" wrote

1 chicken breast half (thigh would work fine, mine was about 140g)

With or without bone/skin?

This would be excellent with lean pork or firm white fish (grouper maybe).
I think fatty pork would overpower it.

I bet it would also be good with veal and even spring lamb.

Thanks for the recipe.

--
Bob
http://www.kanyak.com

Opinicus wrote:
"Dawn" wrote

1 chicken breast half (thigh would work fine, mine was about 140g)

With or without bone/skin?

I did boneless, skinless because that's what I had. I think it would be tasty
with browned skin, but that bones would be hard to eat around.

Dawn wrote:
Opinicus wrote:
"Dawn" wrote

1 chicken breast half (thigh would work fine, mine was about 140g)

With or without bone/skin?

I did boneless, skinless because that's what I had. I think it would be tasty
with browned skin, but that bones would be hard to eat around.

Bones from a chicken breast? Run your finger under them and peel
them off. Practice on 3-4 chicken breasts and it gets trivial. Or
use
a fork and it might take 5-6 to practice on.