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Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken: A Flavorful and Hearty Dish

Source

Ingredients:

4
item
boneless, skinless chicken breasts
8
slice
bacon
240
ml
sliced mushrooms
240
ml
shredded swiss cheese
240
ml
shredded cheddar cheese
120
ml
barbecue sauce (low-carb or homemade for keto)
2
tbsp
olive oil
1
tbsp
paprika
1
tsp
garlic powder
1
tsp
onion powder
1
item
salt and pepper to taste
1
item
fresh parsley, chopped (for garnish)

Instructions:

Prepare the Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Crumble the bacon once cooled.
Sauté the Mushrooms: In the same skillet with a bit of bacon fat, sauté the mushrooms until tender and browned. Set aside.
Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
Assemble the Dish: Spread barbecue sauce evenly over each chicken breast. Top with sautéed mushrooms, crumbled bacon, and a mix of shredded Swiss and cheddar cheese.
Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Serve: Garnish with chopped fresh parsley and serve hot.

4
item
boneless, skinless chicken breasts
8
slice
bacon
240
ml
sliced mushrooms
240
ml
shredded swiss cheese
240
ml
shredded cheddar cheese
120
ml
barbecue sauce (low-carb or homemade for keto)
2
tbsp
olive oil
1
tbsp
paprika
1
tsp
garlic powder
1
tsp
onion powder
1
item
salt and pepper to taste
1
item
fresh parsley, chopped (for garnish)

Prepare the Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.

Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Crumble the bacon once cooled.

Sauté the Mushrooms: In the same skillet with a bit of bacon fat, sauté the mushrooms until tender and browned. Set aside.

Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.

Assemble the Dish: Spread barbecue sauce evenly over each chicken breast. Top with sautéed mushrooms, crumbled bacon, and a mix of shredded Swiss and cheddar cheese.

Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

Serve: Garnish with chopped fresh parsley and serve hot.