I've done this recipe before with frozen mesquite chicken breasts, however I haven't been able to find them recently so I developed this recipe using fresh chicken breasts and liked the result even better. This pairs well with our cinnamon apples, check out our recipe for these on our website. We made it for company last night and they loved it. We hope you like it too.
- 4-6 boneless, skinless chicken breasts
- 1 pack McCormick Grill Mates Mesquite Marinade (1.06 oz)
- 4-6 pieces bacon (one for each chicken breast)
- 6 oz. barbecue sauce (I used Sweet Baby Ray's Hickory and Brown Sugar)
- 1 small onion
- 1 small bag shredded cheddar cheese
- butter (to saute onions)
- olive oil (to sear chicken)
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Cut excess fat off of your chicken.
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Make your mesquite marinade according to package instructions. Marinade for 10-15 minutes.
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Remove your chicken from the marinade and discard the marinade. Sear your chicken on all sides.
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Place chicken in baking dish and cook for 25 minutes at 350 degrees.
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Slice your onion and place to the side about 10-15 minutes before your chicken is ready to come out of the oven.
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Cook your bacon after slicing the onion. Blot excess grease off the bacon. Place to the side.
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Remove the chicken from the oven.
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Spread one thin layer of barbecue sauce over the top of each chicken breast.
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Sprinkle shredded cheddar cheese over the barbecue sauce.
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Break each bacon strip into 2-3 pieces and cover the cheese.
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Add another layer of barbecue sauce, this one a little thicker than the first.
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Add another layer of shredded cheese.
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Return dish to oven and cook for another 5 minutes.
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While your chicken is cooking saute your onions in butter.
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Pull your chicken out of the oven. Serve with sauteed onions over the top.