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ALICE CHICKEN




Source of Recipe


ALLRECIPES.COM


List of Ingredients




4 SKINLESS,BONELESS, CHICKEN BREAST HALVES
1/2 CUP PLUS 2 TABLESPOONS WORCESTERSHIRE SAUCE
8 SLICES BACON
2 TABLESPOONS BUTTER
1/2 POUND FRESH MUSHROOMS
1 PKG.(8OZ.) MONTEREY JACK CHEESE, SHREDDED
1 (16 OZ) CONTAINER HONEY MUSTARD SALAD DRESSING



Recipe



1. PLACE CHICKEN I A GLASS DISH OR BOWL, POKE WITH A FORK SEVERAL TIMES, THEN POUR WORCESTERSHIRE SAUCE IN AND TURN TO COAT. COVER AND REFRIGERATE FOR 1 HOUR.

2. PLACE BACON IN A LARGE, DEEP SKILLET. COOK OVER MEDIUM HIGH HEAT UNTIL EVENLY BROWN. DRAIN AND SET ASIDE.

3. HEAT BUTTER IN SMALL SKILLET OVER MEDIUM HEAT. ADD MUSHROOMS, AND SAUTE FOR ABOUT 10 MINUTES, OR UNTIL SOFT; SET ASIDE

4. PREHEAT OVEN TO BROIL.

5. REMOVE CHICKEN FROM MARINADE (DISCARD ANY REMAINING
LIQUID), AND BROIL FOR ABOUT 5 MINUTES ON EACH SIDE. WHEN CHICKEN IS ALMOST FINISHED, TOP EACH BREAST WITH 2 SLICES OF BACON, THEN CHEESE. CONTINUE TO BROIL UNTIL CHEESE HAS MELTED, THEN REMOVE FROM OVEN. SERVE WITH MUSHROOMS AND SALAD DRESSING FOR TOPPING.