Recipe of the Week: Smokey Mountain Chicken

This week I'm sharing my Smokey Mountain Chicken recipe. I've been meaning to post it for some time, and since I had a couple of questions about it from last week's menu, this seemed like a good time to post it.

This recipe is currently one of my favorites! It's very tasty and easy. In fact, there's not really much of a "recipe" to it; it's just sort of thrown together.

Another great thing about this recipe is that it's pretty versatile. It would be great to serve at a cookout with baked beans, potato salad, and cole slaw, or you could throw it on a bun and serve with fries or onion rings. Yet it would also go perfectly with steamed veggies, a rice pilaf, pasta, or mashed potatoes.

Recipe for Smokey Mountain Chicken:

Ingredients:

Boneless, Skinless Chicken Breasts

Barbecue Sauce
Bacon, crumbled. (About 1-2 pieces for chicken breast, depending on size.)

Shredded Cheddar Cheese.

Directions: Rinse chicken and place on baking sheet. (Hint - I line the baking sheet with tin foil first. This makes for easy clean up and it keeps the sauce from burning on the baking sheet.) Pour a little barbecue sauce on each chicken breast. I use just enough to lightly coat the chicken, but you could use more if wish. You can coat both sides or just the side facing up; it's up to you. Bake at 350 for 45 minutes. In the meantime cook your bacon. Take chicken out of the oven and sprinkle with shredded cheddar cheese (or your choice of cheese blend), and then top with bacon crumbles. Place make in the oven for 5 to 10 minutes.

Tips & Suggestions:

-Here's a great short cut for an effortless meal: use Ready to Serve bacon. I buy mine at Aldi, and it's really good and cheap!

-Or you could use Real Bacon Bits. (I recommend Kraft Oscar Mayer.)

-I got the name for this dish from something that they used to serve Ruby Tuesday about 10 years ago. In their version, they served it topped with raw, diced tomatoes, and I believe they also used either scallions or those little fried onion straw things.

-And of course you could use other cheeses. But I totally recommend that you try the cheddar first!

-And again, as I said above this is a great dish to cook with so many different side items and for so many occasions. And I just have to mention the idea of putting it on a bun again, because my husband just loves chicken sandwiches. When I make this, I like to do a little extra, so that I can pack him a sandwich for his lunch. It makes his day!

-Jerri

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