Tim and I have a long, drawn-out history with Outback. During our college years, we pushed and pushed to make Olive Garden "our place." After all, they had unlimited soup, salad and breadsticks. But when it came down to it, the dim lighting and Bloomin' Onion won out. Big time.
When I'm in a cooking rut, one of my favorite things to do is recall what our favorite eat-out meals are. For me, that's always Mexican. For Tim, it's always thick, juicy chicken breasts. When we visit Outback, Tim regularly gets Alice Spring Chicken, so I wanted to replicate it as closely as possible. It's not very complicated. Think chicken, honey mustard, bacon and cheese.
Ingredients (2 chicken breasts):
- 2 chicken breasts
- 4 slices of bacon, cooked
- 1/2 cup Colby cheese
- 1 tbsp. feta cheese (optional)
- Honey mustard
- 1/4 cup olive oil
Preheat oven to 350 degrees F.
First, heat up your olive oil over medium/high heat. Add salt and pepper to each side. Place your chicken breast in the pan and cook for 3-5 minutes on each side until browned. You don't have to cook it all the way since we're going to throw it in the oven later, but you want it just about fully-cooked.
Drizzle some honey mustard on each chicken breast. How much is up to your discretion.
Place 2 slices of cooked bacon on each chicken breast. I use microwaveable bacon, but if you want to fry up the bacon the good ole' fashioned way, more power to ya'.
Sprinkle the cheese on top of the bacon. I don't know what it is about feta, but I can't get enough of it. I thought it worked well wit this recipe, but it's totally optional.
Bake at 350 degrees F for 15-20 minutes. Serve with some garlic mashed potatoes and sweet tea.
Love and finding "your place,"