I actually think this chicken was better than what they have at Outback, but that must be because hubby mixed in a little love! lol
Here's the original recipe.
Hubby says he thinks using just Lowry's salt would work, but I loved how juicy the chicken was. We didn't have it marinate quite as long as it said to, but it was still plenty juicy!!
I've also tried this recipe for the same dish, but I think the one mentioned above has it beat.
We served it with loaded cauliflower casserole or twice baked cauliflower... same thing really IMHO. I can't find where I originally saw the recipe in order to give credit, so I'll list it below. (*We forgot the sour cream and it wasn't bad, but would have been better with it.) We didn't choose to do the low fat options because we are doing more natural foods rather than the fat free diet way. To each his own, though.
Twice Baked
Cauliflower Casserole (Makes
6-8 servings;
Ingredients:
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free) We used regular.
1/2 cup low fat sour cream (do not use fat free) We forgot this, but I'd have used regular.
1/4 cup minced green onions I did NOT care for these, but hubby loved them.
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese Again- we used regular.
Instructions:
Ingredients:
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free) We used regular.
1/2 cup low fat sour cream (do not use fat free) We forgot this, but I'd have used regular.
1/4 cup minced green onions I did NOT care for these, but hubby loved them.
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese Again- we used regular.
Instructions:
Preheat oven to 350F/180C. Cut out
stem and core from cauliflower, and cut into small pieces. Cook in large pot of
boiling salted water until cauliflower is tender, but not overly soft. Drain
well and mash with potato masher, leaving some chunks. Mix in light cream
cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
Spread evenly in a medium-sized
glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon.
Bake 30-35 minutes, or until hot and bubbly.
**You could easily do an organic dressing on the chicken or fat free cheese or turkey bacon to lighten up both.
One chicken breast and one scoop of the cauliflower was plenty rich and filling! YUMM-O!
