Ingredients
8 oz mushrooms , of your choice, fresh, sliced
4 chicken breasts, roughly 8 oz each, boneless, skinless
4 oz bacon rashers, cooked
4 American cheese slices, or cheddar cheese
1 cup onions, sliced
¼ cup red wine
3 tbsp unsalted butter
1 tsp smoke flavor, preferably hickory
Cooking spray
¼ cup white cooking wine
¼ cup vegetable oil
3 tbsp smoke flavor, preferably hickory
2 tbsp red wine vinegar
1 tbsp garlic powder
1 tsp dried basil
½ tsp salt
½ tsp ground black pepper
Preparation
Combine all marinade ingredients in a bowl. Submerge the chicken in this marinade.
Cover and set aside in a chilled area. Allow it to marinate for at least 2 hours or up to 4 hours.
While waiting for the chicken, melt your butter in a skillet over medium heat.
Sauté mushrooms and onions for roughly 5 to 7 minutes until onions are transparent but not brown and mushrooms are tender.
Deglaze with red wine and reduce briefly.
Add hickory smoke flavor, stir to combine. Adjust seasoning with salt and pepper then set aside in a warm area.
When ready to grill the chicken, preheat your grill to its highest setting and grease with cooking spray. Preheat also your oven to 400 degrees F, and line a baking sheet with parchment paper.
Drain the chicken from the marinade and grill for about 10 minutes. Do not overcook. Once done, remove it from the grill and place it on a greased baking sheet.
Cover each chicken breast with bacon strips, cheddar cheese, then some sautéed onions and mushrooms.
Broil for 3 to 5 minutes, or until the cheese is bubbly. Serve with mashed potato and steamed broccoli.
