This easy chicken recipe is made with thinned chicken breasts, mozzarella cheese, and bacon slices. Use sliced mozzarella or shredded, or use a mozzarella-and-cheddar blend.
Precooked bacon works well in this dish and makes preparation even faster. This is delicious with hot cooked rice or pasta with a tossed salad on the side.
If you don't have a broiler-safe skillet, transfer the chicken and mushrooms to a baking dish or pan before broiling.
- 4 strips of bacon
- 4 boneless chicken breast halves (pounded to thin or use thin-sliced chicken breasts)
- salt and pepper
- 1/4 cup all-purpose flour
- 3 tablespoons butter (divided)
- 4 ounces mushrooms (sliced)
- 1/2 cup chicken broth
- 1/4 cup dry white wine, or more chicken broth
- 4 slices mozzarella cheese or about 1/2 to 1 cup shredded
Cook the bacon (bake the bacon or fry it) until cooked but not crisp. Drain and set aside.
Put chicken breasts between sheets of plastic wrap and gently pound to an even thickness, about 1/4 to 1/2 inch. Sprinkle all over with salt and pepper and dust lightly with the flour.
In a large skillet or saute pan, heat 2 tablespoons of the butter over medium heat.
Cook chicken in butter for about 4 to 6 minutes on each side, until tender and cooked through.
Remove chicken to a plate and set aside.
Add 1 tablespoon butter to skillet and sauté the sliced mushrooms until tender.
Add the 1/2 cup of chicken broth and wine (or more chicken broth) to the skillet and scrape up browned bits; simmer, stirring, for 2 minutes.
Add the chicken back to the skillet and top each with 2 pieces of bacon. Spoon some of the mushrooms over the chicken pieces.
Top each chicken breast with a slice of cheese or shredded cheese.
Place chicken breasts under a hot broiler about 6 to 8 ounces from the heat until cheese is melted.
Serve with hot buttered pasta or rice.