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Wednesday, August 11, 2010

Easy Smothered BBQ Chicken Breasts


4 boneless skinless chicken breasts
1/2 lb of Mesquite Smoked Bacon
2 tbsp seasoned salt
1 cup BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
4 slices mozzarella cheese
4 slices American cheese


1. Sprinkle chicken breast with seasoned salt and place on grill.
Cook over medium heat until done.
2. Cook bacon in large skillet. When bacon is done drain, leaving about
1tsp of bacon grease.
Place skillet back on stove on low heat, saute mushrooms, onions
and peppers for about 15 minutes or until tender.
3. Place cooked chicken breast on baking sheet.
Cover each breast with BBQ sauce, place 2 to 3 slices of cooked bacon
on each breast and cover with sauteed mushrooms, onions and pepper,
a slice of Mozzarella cheese and a slice of American cheese.
4. Place cookie sheet with chicken back on grill just long enough to melt cheese.




3 cloves garlic, minced
2 tsp butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tbls Worcestershire sauce
1/4 to 1/2 tbls celery seed
1 tbls yellow mustard
1/2 tsp salt
2 dashes hot sauce
8 large, bone-in chicken breast halves(skin on)


1. In a saucepan, saute the garlic in butter until tender.
2. Add the next 8 ingredients.
3. Bring to a boil, stirring constantly.
4, Remove from the heat and set aside.
5. Grill the chicken, covered over medium heat for 30 minutes,
turning occasionally.
6. Baste with sauce and grill 15 minutes longer or until juices run clear.
7. Grill 15 minutes longer or until juices run clear;
continue basting and turning during the last 15 minutes of cooking.
8. Serve with any extra sauce you set aside for dipping.

Yield: 8 servings