|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 Chicken©From 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 liquid smoke (like Colgin brand)
- 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 chicken breasts, or slice in half lengthwise, so that they are evenly thick. Put marinade ingredients in a Ziploc bag, mix well and set aside 2 tablespoons for basting. Add chicken, 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.
Preheat oven to 350 degrees F. Place the cooked chicken into a shallow baking dish or in mini bakers on a baking sheet. Brush chicken on both sides with some of the reserved marinade, top with crumbled bacon, mushrooms and onion. Place in oven for 5 to 10 minutes to warm through, remove and 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.
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