- 3 - Boneless Skinless Chicken Breast
- 2 Cups - Zesty Italian Dressing
- 6 Slices - Thick Cut Bacon
- 1 Cup - Monterey Jack Cheese (shredded)
- 1 Cup - Cheddar Cheese (shredded)
- 1/2 Cup - Honey
- 1/2 Cup - Dijon Mustard
- 8 oz - Fresh Mushrooms (sliced)
- 2 TBS - Butter
- 1 tsp - Granulated Garlic
- 1/2 tsp - Salt
- 1/2 tsp - Black Pepper
Directions
- Combine chicken and salad dressing in a zip loc bag, shake well and refrigerate 3-4 hours.
- Grill bacon indirect at 300º for 10 minutes per side or until almost crisp. (set aside)
- Saute mushrooms in butter, salt, pepper, granulated garlic for 5-7 minutes.(set aside)
- Combine honey and dijon mustard until thoroughly mixed. (set aside)
- Grill chicken over indirect heat at 350º for 15 minutes on the first side.
- Flip chicken and continue to grill 10 minutes.
- Heavily baste chicken with honey mustard sauce and continue to cook 5 minutes.
- Baste again with the honey mustard sauce, add cheese, mushrooms, bacon and one more layer of cheese. Continue to grill 3-5 minutes or until the cheese is melted and/or until the chicken reaches 160º.
Enjoy!
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