This is my plan for dinner tonight. This dish was inspired from watching the amazing Paula Deen one afternoon and seeing her make it. My husband looked at me and said – “Oh my, that looks good!” I realized I had everything I needed in the house to make it so I did. I’ve tweaked it here and there to suit our tastes, and it’s become a family favourite. As usual – the measurements are eyeballed.
4 boneless, skinless chicken breasts
Salt and Pepper for seasoning
Butter and olive or vegetable oil – she used straight butter, I use a bit of both.
One onion – diced
1 tbsp minced garlic
1 lb. white button mushrooms – sliced
your favourite BBQ sauce – for brushing – my own tweak
4-6 slices cooked bacon, crumbled – also my own tweak, but come on…it’s bacon!
shredded mozzarella cheese – well…lots.
Heat butter and oil in large skillet that has a cover. Add onions and cook slightly. Add mushrooms and garlic and cook until onions and mushrooms are tender. Cover if necessary.
Season chicken breasts with salt and pepper. Put them in the pan with the mushrooms and the onions, making sure that the chicken is fully in contact with the pan. Cook covered for until chicken is cooked a little more than halfway through, probably 6-8 minutes. Brush exposed side with BBQ sauce and flip the breasts. Brush the other side with more sauce, and sprinkle each breast with some of the crumbled bacon. Cover everything with mozzarella cheese. As much or as little as you like. Cover and allow chicken to finish cooking and cheese to melt, probably another 6 minutes or so, depending on the size of the chicken pieces.
Serve with whatever side you enjoy – mashed potatoes, fries, rice – have all been tried and enjoyed by us. Baked potato would probably be good too. It’s quite rich, so it’s great with just a side salad as well.
Enjoy! This is a good one! 🙂