MMMMM--------------------------MARINADE-------------------------------
2/3 c Light olive oil
1/2 c Balsamic vinegar
1 tb Liquid smoke; (optional)
2 ts Garlic salt
1 ts Dried rosemary; crushed
1/2 ts Fresh cracked black pepper
4 Boned, skinned breast halves;
- up to 6
MMMMM---------------------SMOTHERED CHICKEN--------------------------
4 sl Thick cut bacon
2 tb Butter
1 md Onion; sliced
1 c Mushrooms; sliced
4 sl Provolone cheese; up to 8,
- enough to top each piece
- of chicken
Pound chicken breasts, or slice in half lengthwise, so
that they are evenly thick and tenderize if desired. Put
marinade ingredients in a Ziploc bag or glass bowl, mix
well and set aside 2 tablespoons for basting. Add chicken,
cover or seal, and let marinate in the fridge for 30
minutes, or up to 2 hours.
Cook bacon in a skillet until crisp, remove and drain on a
paper towel; set aside and crumble when cooled. Add butter
to the bacon fat, and saute the onion, cooking until
caramelized. Using a slotted spoon, remove the onion and
set aside; add the mushrooms and cook, remove and set
aside.
Meanwhile, grill, pan sear, or broil the chicken, until
done - time will be dependent on the size and thickness of
the breasts and the method of cooking. Coarsely chop the
bacon.
Set oven @ 350 F/175 C.
Place the cooked chicken into a shallow baking dish or in
mini bakers on a baking sheet. Baste chicken on both sides
with the reserved marinade, top with crumbled bacon,
mushrooms and onion. Place in oven for 5 to 10 minutes.
Remove, top each piece of chicken with cheese and return
to the oven just long enough to melt. Serve immediately.
COOK'S NOTES: Substitute any cheese you like for the
provolone. Makes great individual sandwiches or even
sliders. For sandwiches or sliders, trim into cutlets the
size of your rolls before grilling.
SMOKY MOUNTAIN CHICKEN: Marinade chicken as above.
Substitute thin slices of smoked ham for the bacon and
omit onions and mushrooms. Brush barbecue sauce on both
sides of grilled breasts, pile several slices of ham
loosely on top of each breast, then top with cheese. Place
in oven just until cheese is melted and garnish with
chopped tomato and sliced green onion before serving.
Recipe courtesy Boondocks Bar & Grill, Springfield,
Illinois
