If you’re a fan of the Alice Springs Chicken from Outback or the Ally Marie Chicken Sandwich from Baumhower’s (a local favorite), you’ll love this chicken dish. Loads of melted cheese on top of a chicken breast with a protective covering of bacon. What’s not to love?!
I’ve made a very similar recipe several times before, but it was time consuming and a drag to make. Never once thought about throwing it all into the over!
The prep work is a cinch with this. First, season both sides of your chicken with some salt, pepper, minced onions, and garlic powder.
So I don’t have to worry about disturbing the cheese, I went ahead and moved the breast to a baking pan with a bit of aluminum foil on it. Now, pile some cheese onto your chicken breast — I use a blend of Sargentos Mexican Blend and Sharp Cheddar here.
Next, take a couple of slices of bacon and cut them in half. Lay them on top of the chicken.
Prep work’s done! Pop it in the oven for 30-45 minutes at 350-degrees.
1 whole chicken breast
4 ounces cheese
2 slices of bacon
Salt, pepper, garlic powder, and minced onions to taste
Preheat oven to 350º.
Season both sides of breast with salt, pepper, garlic, and onions.
Put cheese on top of breast.
Cut bacon in half and place on top of chicken.
Bake for 30-45 minutes or until done. If your bacon isn’t completely done or if you like it really crispy, turn the broiler on for a few minutes.
Serving Size: 1 breast
Fat: 33 grams
Carbohydrates: 1 gram
Fiber: 1 gram
Protein: 70 grams