4 Boneless, Skinless Chicken Breasts
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor (found on condiments aisle)
3 tablespoons butter or margarine
4 to 8 slices provolone cheese (use more or less to your liking)
4 slices cooked bacon
1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar
Combine all ingredients in a bowl. Marinade meat in covered bowl or
plastic bag for at least 2 hours.
Marinate chicken as shown above, or follow directions on package if
using pre-packaged marinade. While chicken is marinating, slice onions
and mushrooms and cook your bacon. Saute mushrooms and onions in
butter and hickory smoke flavor for 3 to 5 minutes, or until onions
are transparent but not brown and mushrooms are tender.
Remove chicken from marinade, and grill for about 10 minutes. Do not
overcook chicken!!! While grilling, preheat oven on broil. After
chicken is done, remove from grill and place in a shallow baking dish.
Cover each breast with a strip of bacon, then provolone cheese, then
some sauteed onions and mushrooms. Broil for 3 to 5 minutes, or until
cheese is bubbly.