I posted a quick and easy Copycat Alice Springs Chicken recipe the other day and I thought I would post another variation of this recipe.
My kids are not huge fans of mushrooms so I usually change up their dinner just a bit when I do include mushrooms in a meal.
I made my husband the Alice Springs chicken with mushrooms, honey mustard, cheese and bacon and for the littles I made chicken with cheese, bacon and tomatoes instead.
This is a super easy recipe and pretty much a crowd pleaser- unless your crowd is vegetarians like me- and then you might consider this open faced roasted tomato sandwich instead- or unless your crowd consists of toddlers in which case I still hear complaints and whines but they are not nearly as outraged as most other nights (so that counts as a win.)
Moving on, here is the recipe:
- BBQ Sauce (we like Stubb's)
- Fresh Boneless Chicken Breast (or thawed frozen chicken breast)
- Grated Cheddar or Jack Cheese (or a mixture of both)
- Bacon
- Fresh chopped tomatoes- I have used all varieties of tomatoes in the past including grape tomatoes (or substitute canned)
- Preheat the oven to 350 degrees.
- And then get started by cooking your bacon.
- Place the chicken breast in a skillet with a little olive oil and cook on medium low until cooked through.
- Careful not to overcook as the chicken will dry out- you just want to cook it past the pink stage. To be sure the chicken does cook evenly you might want to pound out the breast first- but I usually skip that step.
- Once it is cooked through, place the chicken breast in a baking dish and cover in Barbecue sauce.
- I also like to add salt and pepper at this point.
- Add your tomatoes to the same skillet with a little more olive oil and cook over medium until they are nicely roasted and they start to pop.
- You can skip this step if you prefer fresh tomatoes- we like this dish both ways.
- Sprinkle grated cheese on top of the chicken breast- I use Jack or Cheddar cheese or both.
- Next chop your bacon and add about 2 slices of chopped bacon on top of the cheese.
- Finally place the cooked tomato to the very top of the chicken breast- if you prefer fresh tomatoes add those once the chicken has been removed from the oven.
- Pop into the oven for about 10-15 minutes just to get the flavors all melted together with the cheese.
I like to cook an entire package of bacon in the oven. You can do that ahead of time and just wrap it in a paper towel and place inside a Ziploc bag and it will last about a week or so. If you prep the bacon ahead, this recipe only takes about 20-30 minutes to put together.
I like to serve this with a salad and then it is like a BLT chicken dinner. Rice, potatoes or steamed veggies would also be good or even sliced avocado for something really easy.
If you decide to give this one a shot please come back and let me know what you think!
And if you like this recipe, you might also enjoy these:
I made this for dinner tonight and it was delish! My kids cleaned their plates. I sliced the chicken into thinner pieces in the middle of cooking on the stove, used canned tomatoes (just a few fork fills sprinkled over the chicken), 2 1/2 pieces of bacon per chicken breast and lightly sprinkled cheese and baked covered for about 20 minutes. Thanks for the wonderful dinner idea that had all on-hand ingredients.
Oh so glad Sarah! Glad you made it your own- I never really follow a recipe either I just sort of use it as a suggestion :).
O.M.G. this was amazing! thanks!!!! so easy to throw together, my family loved it, even the picky one! 🙂
Yeah! So glad they liked it Sheryl and thanks for coming back to comment 🙂