Smothered Chicken
Deborah
Butterflied chicken breasts topped with barbecue sauce, smoked bacon and grilled mozzarella cheese - DELICIOUS!!!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main, Main Course
Cuisine American
- 1 tbsp olive oil
- 2 skinless chicken breasts butterflied but kept as 2 pieces (approx. 150g to 200g each)
- salt and freshly ground black pepper
- 4 rashers smoked back bacon
- 2 tbsp barbecue sauce
- 125g ball mozzarella cheese sliced
Heat the grill to high.
Heat the oil in a large oven proof griddle pan, frying pan or skillet pan on a high heat. Season the butterflied chicken on both sides with salt and freshly ground black pepper. Add the chicken to the pan and fry for 4 to 5 minutes on each side until cooked through and golden on each side (I use a Thermapen to check that the temperature has reached 74C). While the chicken is cooking, grill the bacon to your liking and then set aside on a plate with kitchen roll (note: leave the grill on).
When the chicken is cooked, turn off the heat then spread a tbsp of barbecue sauce on one side of each butterflied breast. Top each piece of chicken with 2 rashers of bacon and divide the slices of mozzarella between both breasts.
Put the smothered chicken in the pan under the grill for 2 to 3 minutes until the cheese melts. Sprinkle with some freshly ground black pepper.
- This recipe for smothered chicken is easily adapted if you’re cooking for less or more people.
You might also like to try:
Keyword bacon, barbecue sauce, chicken breasts, mozzarella cheese, under 30 minutes