Thursday, August 11, 2016

Making It Again


I made this recipe again so I could get a better picture than the last time I had blogged it (which you can find here). This really is a recipe that hits the spot. You can use any type of cheese you like. My husband likes Pepper Jack and I used Cheddar. Good stuff either way!


Loaded Chicken


6 boneless, skinless chicken breasts
Teriyaki marinade
2 small containers or 1 large container sliced mushrooms
1 sweet onion (such as Vidalia or Texas Sweet), thinly sliced
Bacon, cooked until crisp (1-2 slices per chicken breast, depending on preference)
Cheese, sliced or shredded (Pepper Jack, Monterey Jack, Cheddar, Swiss, etc.)


Marinate chicken breasts in Teriyaki marinade (at least one hour or up to 12 hours).

Place marinated chicken breasts on a foil-lined jelly roll pan and broil on high for 6-10 minutes per side, or until cooked through, no longer pink, and juices run clear.

While chicken is cooking, saute mushrooms and onion in 1 tbsp. olive oil or butter.

Remove chicken from broiler and pile mushrooms, onions, bacon, and cheese on top. Broil an additional 1-2 minutes, just until the cheese is nicely melted.

Source: This recipe is inspired by Wingers restaurant.

Notes: The Wingers menu says they grill their chicken breasts. You can do that, if you prefer. You can also crumble the bacon rather than keeping it in whole slices.


No comments:

Post a Comment