|A grilled chicken breast, finished with caramelized onion, bacon and sauteed mushroom, topped with cheese and passed under the broiler.|
Grilled and Smothered ChickenMy Mama was such a fun person. I sure do miss her. One of the things that I used to love to do with her was to go to restaurants together and one of our favorites was Ruby Tuesday located right on the beach in Biloxi - gone now thanks to Hurricane Katrina. We would eat far too much, laugh a lot, and it was just a wonderful time, and boy did she love those ribs!
I can't recall if it was there or another restaurant where we tried this chicken recipe once - a marinated, grilled chicken breast, simply smothered in caramelized onion, bacon and mushroom and topped with cheese. So good. Well, Mama being the great cook that she was, went home and set out to duplicate that and a new favorite was born.
You can do the final step in a single baking dish, but Mama used to finish these in little individual baking dishes, which is the best way in my opinion. The juices accumulate in the dishes and make a bit of a pan sauce in the bottom, perfect for dipping bites of the chicken in - and just yummy. When I saw those little dishes come out, I knew this dish was coming up for supper!
While fantastic as a main dish, these also make great sandwiches and sliders for a party too. Thin the breast but pounding or slicing lengthwise and trim them into cutlets about the size of your roll or bun before grilling.
Recipe: Mama's Grilled and Smothered ChickenFrom the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings
For the Smothered Chicken:
- 2/3 cup of olive oil
- 1/2 cup of balsamic vinegar
- 1 tablespoon of Colgin Liquid Smoke
- 2 teaspoons of garlic salt
- 1 teaspoon of dried rosemary, crushed
- 1/2 teaspoon pepper
- 4-6 boneless, skinless chicken breast halves
- 4 slices of bacon
- 2 tablespoons butter
- 1 medium onion, sliced
- 1 cup of sliced mushrooms
- 4-8 slices of Provolone cheese, or enough to cover each piece of chicken
Pound the chicken breasts, or slice in half lengthwise, so that they are evenly thick. Put all of the marinade ingredients in a Ziploc bag, mix well and extract a couple of tablespoons for basting. Add the chicken, seal, squish around a bit, and let marinate in the fridge for 30 minutes, or up to 2 hours.
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 and thickness of the breasts and the method of cooking.
Preheat the broiler. Place the cooked chicken into a shallow baking dish or better, into mini bakers . 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.
Cook's Notes: Substitute any cheese you like for the provolone. Makes great individual sandwiches or even sliders. For sandwiches or sliders, after thinning, trim into cutlets the size of your rolls before grilling.
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