Preheat oven to 375. Fry (or microwave) bacon until crispy, allow to cool. Heat olive oil on medium in 10" skillet. Rinse chicken breasts; coat generously with bread crumbs; fry in olive oil on medium/high heat until cooked through.
In small bowl, combine parsley, mayonnaise, 1/4 c. of the Colby/Jack cheese, and crumbled bacon. This should make a thick paste; if too thick add little more mayonnaise.
Transfer chicken to baking dish and coat with mixture from bowl. Sprinkle with parmesan cheese, drizzle Alfredo sauce over tops and add remaining shredded cheese.
Bake 30-35 minutes or until edges are golden brown. Salt and pepper to taste.
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 633 (60%)|
|Amt Per Serving||% DV|
|Total Fat 70.3g||94 %|
|Saturated Fat 23.7g||119 %|
|Monounsaturated Fat 30.8g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 232mg||71 %|
|Sodium 2270.2mg||78 %|
|Potassium 891.3mg||23 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 23.3g|
|Protein 76.4g||109 %|
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Calories per serving: 1050
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