OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN 

Ingredients:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 cup honey mustard dressing
4 slices cooked bacon, crumbled
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1 tablespoon fresh parsley, chopped (optional)

Directions:

Preheat the oven to 375°F (190°C). Grease a baking dish large enough to fit the chicken breasts.

Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.

In a large skillet, heat olive oil over medium heat. Add the seasoned chicken breasts to the skillet and cook for 4-5 minutes per side, until golden brown. The chicken should not be fully cooked at this point, as it will finish cooking in the oven.

While the chicken is cooking, prepare the honey mustard dressing by mixing it with a little extra honey (if you prefer a sweeter sauce). Set aside.

Once the chicken is browned on both sides, transfer the chicken breasts to the prepared baking dish. Drizzle a generous amount of honey mustard dressing over each piece of chicken.

Sprinkle the crumbled bacon evenly over the chicken, followed by the shredded Monterey Jack and cheddar cheeses.

Place the baking dish in the oven and bake for 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

Once done, remove from the oven and sprinkle with chopped green onions and fresh parsley for a vibrant touch.

Serve immediately, either on its own or with your favorite sides like mashed potatoes, rice, or steamed vegetables.