Sunday, May 22, 2011

Bennigan's Smothered Chicken

4 boneless, skinless chicken breasts, thawed
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor
3 tablespoons butter or margarine
4 to 8 slices provolone cheese
4 slices cooked bacon

For Marinade:
1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar

In a medium mixing bowl, combine the basil, garlic, 3 tablespoons smoke, wine, oil, salt, pepper, and vinegar. Mix together and stir well to blend. This will be the chicken marinade.

Transfer the chicken marinade to a medium sized Ziploc or plastic bag. Add the chicken breasts to the bag and seal. Marinate the chicken by shaking the bag to mix and coat the chicken. Allow the
chicken to soak and marinate for at least two hours, shaking occasionally.

While chicken is marinating, slice onions and mushrooms and cook the bacon. Saute mushrooms and onions in butter and hickory smoke flavor for about 3 to 5 minutes, or until onions are transparent but not brown, and mushrooms are tender.

After two hours, remove chicken from marinade, and grill for about 10 minutes. Take care not to overcook chicken. While the chicken is grilling, preheat the oven to a high broil.

After the chicken is done grilling, remove from the grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, and then some sautéed onions and mushrooms.
Broil for 3 to 5 minutes, or until cheese is bubbling. Serve immediately from oven.

Makes 4 servings.

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