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

Ingredients

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.)

Directions:

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.