We have been trying hard to eat healthy, and expose Hailey to healthy foods. So far, so good...she loves her veggies and chicken! I created this recipe based on the Cracker Barrel low carb menu. The chicken on their menu is just chicken, bacon and cheese. I, of course, had to spruce it up! The whole family enjoyed it, especially Hailey, and I hope you do too!
Kristin’s Smothered Chicken
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| Looks like a mess, but it's delicious! |
Ingredients
- 1 lb Boneless, Skinless Chicken Breasts, Sliced thin and
into tender like strips
- 1 pkg Baby Bella
mushrooms, sliced
- I small onion, sliced thinly
- I small red bell pepper (or whatever bell peppers you
like), sliced thinly
- 8 bacon strips done flat and crispy (this is best acheived
in microwave or grill)
- 1 cup Mexican shredded cheese (or whatever cheese you
prefer)
- 2 TBSP Butter
Directions
- Turn oven to broil so it can heat while you do the following…
- In a large skillet, melt 1 TBSP of the butter, add mushrooms. Cook several minutes until half way cooked and add sliced onions and peppers. Sautee until tender
- When mushrooms, onions and peppers are finished, dump into bowl, cover and set aside.
- Melt the other TBSP of butter in the pan. Add a squirt of Lawry’s Teriyaki marinade. Add pieces of chicken and pan fry until cooked through. Add some of the marinade as you turn the pieces.
- Line a baking sheet with foil and spray with Pam. When the chicken is cooked, take out and place in two’s on the baking sheet.
- Place the bacon strips on each pair, distributing evenly.
- Spoon the onion, mushroom, pepper mixture on top of each pair.
- Sprinkle the shredded cheese over each piece of chicken
- Place in the oven under the broiler until cheese starts to bubble and is golden brown.
We had this will Uncle Ben’s Whole Grain Santa Fe Rice. We use the extra mushrooms, onions and peppers as our vegetable.
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