A Different Sort Of Smothered Chicken

One of the food forums that I belong to has a long standing thread where members share what they’re making for dinner.  One dish in particular sounded pretty yummy, well anything that has to do with bacon will always catch my eye.

My Friend’s Smothered Chicken

2 Boneless-Skinless Chicken Breasts

4 Bacon sliced, cooked

2 oz. Cheese, I used Sharp Provolone and Swiss

2-4 Tbsp. Olive Oil, divided

Spices of your choice

1 C. Sweet Bell Peppers, sliced

½ C. Sweet White Onion, sliced

Salt & Pepper to taste

*Cook’s note: Lately, the b/s Chicken Breasts that I find are HUGE!!!  So what I do is split them in half horizontally and give them a bit of a flattening with a rolling pin to even out their width.

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In a skillet over medium-high heat, sauté the Peppers and Onions in about 1-2 tablespoons of Olive Oil until they are crisp-tender and slightly colored, season to taste with S&P; set aside.

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You can use leftover Bacon or cook some up at this point; set aside.

Preheat the broiler with the rack set at the second potion.

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On a foil lined baking sheet, pat the Chicken dry and brush with the remaining Olive Oil.  Season with your choice of Spices, I used Miners Mix Poultry Perfection Seasoning & Rub.

Broil the meat evenly on both sides until the internal temperature reaches 160⁰ (about 3-4 minutes per side).

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Place the Bacon atop the Chicken Breasts, followed by the Pepper and Onion mixture.

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Top that all off with the cheese of your choice and pop back under the broiler, just to melt the cheese.

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Devour.

**2nd Cook’s note: Try adding some fresh Mushrooms to the Pepper and Onion mixture as well, MMM!

If there’s any leftovers, they make a super sandwich too.  😉

**3rd Cook’s note: I seasoned the Chicken Breasts with some homemade Poultry seasoning and S&P; chopped the Bacon.  I want to try melting some Fontina Cheese over the top next time.

2 thoughts on “A Different Sort Of Smothered Chicken

  1. Julie Yates February 3, 2018 at 1:52 pm Reply

    Oh man! That looks so good!

    • auntiedoni February 3, 2018 at 4:29 pm Reply

      It was Julie.
      This is a very adaptable recipe, you could really pile on whatever your household likes.
      💡 Next time I’m going to make this dish with Mushrooms and Fontina Cheese, MMM!
      Also, I would suggest that the Bacon be crumbled a bit, making for easier consumption 😀

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