For years I ordered Alice Springs Chicken while at Outback Steakhouse (sans the mushrooms and honey mustard because that’s how I like it), but it’s so easy to make at home.
- 4 boneless, skinless chicken breasts
- 4 slices thick cut bacon, sliced in half
- 1 tsp. Lowry’s Season Salt
- 2 cups shredded Colby Jack cheese
Rub the chicken with the season salt; set aside to marinate. While the chicken is marinating, cook the bacon to just under crispy. Place bacon on a plate lined with paper towels to absorb grease.
Preheat the oven to 350 degrees. In the same skillet you used to cook the bacon, saute the chicken breasts on medium heat and cook on both sides until chicken is a light golden color and cooked in the middle, but not dry.
Transfer the chicken to a baking dish (spread with honey mustard and sliced mushrooms, if you’re into those things) top each chicken breast with bacon slices and sprinkle a 1/2 cup of shredded cheese on each chicken breast.
Bake for 15 minutes, or until cheese melts.