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Category: Poultry I
Prep Time: Cook Time: Total Time:
Marinade:
2/3 cup olive oil
1/2 cup balsamic vinegar
1 tbsp liquid smoke
2 tsp garlic salt
1 tsp dried rosemary, crushed
1/2 tsp pepper
4-6 boneless, skinless chicken breast halves
Pound the chicken breasts so that they are evenly thick. Put all of the marinade ingredients in a resealable bag, mix well and extract a couple of tbsp for basting. Add the chicken, seal, squish around a bit, and let marinate in the fridge for 2 hours.
Smothered Chicken:
4 slices of bacon
2 tbsp butter
1 medium onion, sliced
1 cup sliced mushrooms
4-8 slices of Provolone cheese, or enough to cover each piece of chicken
Cook the bacon in a skillet until crisp, remove and drain on a paper towel; set aside and crumble when cooled. Add the 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. You'll be layering these ingredients on the chicken.
At the same time, grill, pan sear, or broil the chicken, until done - time will be dependent on the size of the breasts and the method of cooking.
Preheat the broiler. Place the cooked chicken into a shallow baking dish or better, into mini serving dishes. If using mini serving dishes, just place them all on a baking sheet to cook and finish. Brush each piece of chicken with some of the reserved marinade, then top with the crumbled bacon, then mushrooms and last onion. Stick under the broiler for just long enough to warm the onions and mushrooms. Remove and top each piece of chicken with provolone slices to cover, return to the broiler long enough to melt the cheese. Serve immediately.
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GRILLED AND SMOTHERED CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
Marinade:
2/3 cup olive oil
1/2 cup balsamic vinegar
1 tbsp liquid smoke
2 tsp garlic salt
1 tsp dried rosemary, crushed
1/2 tsp pepper
4-6 boneless, skinless chicken breast halves
Pound the chicken breasts so that they are evenly thick. Put all of the marinade ingredients in a resealable bag, mix well and extract a couple of tbsp for basting. Add the chicken, seal, squish around a bit, and let marinate in the fridge for 2 hours.
Smothered Chicken:
4 slices of bacon
2 tbsp butter
1 medium onion, sliced
1 cup sliced mushrooms
4-8 slices of Provolone cheese, or enough to cover each piece of chicken
Cook the bacon in a skillet until crisp, remove and drain on a paper towel; set aside and crumble when cooled. Add the 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. You'll be layering these ingredients on the chicken.
At the same time, grill, pan sear, or broil the chicken, until done - time will be dependent on the size of the breasts and the method of cooking.
Preheat the broiler. Place the cooked chicken into a shallow baking dish or better, into mini serving dishes. If using mini serving dishes, just place them all on a baking sheet to cook and finish. Brush each piece of chicken with some of the reserved marinade, then top with the crumbled bacon, then mushrooms and last onion. Stick under the broiler for just long enough to warm the onions and mushrooms. Remove and top each piece of chicken with provolone slices to cover, return to the broiler long enough to melt the cheese. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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