Smoky Mountain Chicken
Smoky Mountain Chicken - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon savory
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teaspoon sage
1 teaspoon ground black pepper
1 teaspoon minced garlic (1 clove)
4 boneless skinless chicken breasts
8 slices cooked & crumbled bacon
4 slices thick monterey jack cheese
1/4 cup chopped green onion
1/2 cup chopped tomato
2 jalapeno peppers finely diced
Mix the first 8 ingredients together and evenly coat chicken breasts in prepared dish seasoning. Marinate for 30 minutes.
Preheat oven to 350 degrees.
Lightly grease a baking dish large enough to hold the chicken pieces. Bake for 25 minutes or until chicken is JUST done. Remove from oven.
Pour barbecue sauce over chicken covering completely.
Top with crumpled bacon over chicken
Top each piece with cheese.
Return to hot oven and cook for 8 minutes or until cheese has melted. Remove from oven.
Place chicken on a serving plate and garnish with green onions, tomatoes and jalapeno peppers.
© Jim Catanich
"Best Chocolate Chip Cookies - Crisp edges, chewy middles, and so, so easy to make. Try this wildly-popular chocolate chip cookie recipe for yourself." - kris
"When do i add the wine? What a great recipe. Quick and easy!" - latosha m.
"This French toast recipe is different because it uses flour. I have given it to some friends and..." - john pickett
"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs
"I'm looking to make a really good roast for Christmas. I've made lots of roasts, but never anything that was great. I'm wondering what cut of meat I should use? Also, I would like to try the red wine, since I recall having a delicious roast once and was told they used red wine. Does it matter what ... " - kaila r.
"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256