Bennigan's Smothered Chicken

[Roxy]

Bennigan's Smothered Chicken

4 boneless, skinless chicken breasts, thawed

1 cup sliced onions

1 cup sliced mushrooms

1 teaspoon hickory smoke flavor

3 tablespoons butter or margarine

4 to 8 slices provolone cheese

4 slices cooked bacon

For Marinade:

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

In a medium mixing bowl, combine the basil, garlic, 3 tablespoons

smoke, wine, oil, salt, pepper, and vinegar. Mix together and stir

well to blend. This will be the chicken marinade.

Transfer the chicken marinade to a medium sized Ziploc or plastic

bag. Add the chicken breasts to the bag and seal. Marinate the

chicken by shaking the bag to mix and coat the chicken. Allow the

chicken to soak and marinate for at least two hours, shaking

occasionally.

While chicken is marinating, slice onions and mushrooms and cook

the bacon. Saute mushrooms and onions in butter and hickory smoke

flavor for about 3 to 5 minutes, or until onions are transparent

but not brown, and mushrooms are tender.

After two hours, remove chicken from marinade, and grill for about

10 minutes. Take care not to overcook chicken. While the chicken is

grilling, preheat the oven to a high broil.

After the chicken is done grilling, remove from the grill and place

in a shallow baking dish. Cover each breast with a strip of bacon,

then provolone cheese, and then some sautéed onions and mushrooms.

Broil for 3 to 5 minutes, or until cheese is bubbling. Serve

immediately from oven. Makes 4 servings.