Smothered Chicken breast with onions and mushrooms & provolone cheese

• 2/3 cup olive oil
• 1/2 cup balsamic vinegar
• 1 tbsp liquid smoke
• 2 tsp garlic salt
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 4 -6 chicken breast
• 4 slice bacon
• 2 tbsp butter
• 1 medium onion, sliced thin
• 1 cup sliced mushrooms
• 4 -8 slices of provolone cheese (you could use whatever cheese you like)

1. Pound out chicken breast or slice in half lengthwise, just make sure they are all about the same thickness.
2. Add chicken into marinade mixture and marinade for 30min-2 hours in fridge.
3. Cook bacon in a large skillet til crispy, drain on paper towel and set aside.
4. In the same skillet with the bacon grease add in the butter then add the onion and cook til carmelized.
5. Remove from skillet and set aside.
6. In same pan add mushrooms and cook til carmelized in color, remove and set aside.
7. You will be layering these on the chicken.
8. While you are doing step 2, in another skillet or grill pan cook chicken til no longer pink and is nice and brown.
9. Preheat broiler, place chicken in a casserole dish and begin layering these starting with the bacon, then mushrooms, then onion.
10. Put under broiler just until mushrooms and onions are heated back up then remove and add cheese on top, put back under broiler just til cheese has melted.

olive oil, balsamic vinegar, liquid smoke, garlic, rosemary, black pepper, chicken breast, bacon, butter, onion, mushrooms, provolone cheese

Taken from cookpad.com/us/recipes/368465-smothered-chicken-breast-with-onions-and-mushrooms-provolone-cheese (may not work)