Tuesday, September 16, 2008

Loaded Barbecue Chicken

I had this for the first time years ago at a restaurant in Cooper City, Florida; today versions of it are on tons of menus including Longhorn Steakhouse.

This is too easy to make at home to spend the money on it at a restaurant. For the cost of one serving at a restaurant, you can feed four at home. The chicken can be seasoned ahead, and "pre-cooked" microwaveable bacon can make the preparation easier. If you use the microwaveable bacon, don't microwave it; cut it into little pieces and saute in a tablespoon of olive oil so there are flavorful drippings for sauteing the onions and chicken.

To feed four:
  • Four 4-6 ounce boneless chicken breasts
  • 1 teaspoon EACH onion powder, garlic powder, chili powder
  • 1 tablespoon olive oil
  • 4-6 ounces bacon, preferably center cut, diced into 1 inch pieces
  • 1/2 cup sliced onions
  • 1/3 cup favorite bottled barbecue sauce
  • 1 cup shredded colby-jack/cheddar cheese blend

Coat chicken with olive oil and seasonings. Let marinate, refrigerated, at least one hour and preferably at least 12.

Preheat oven to 400. Fry bacon in a large skillet until very crispy. Drain on paper towels. Saute onions in bacon drippings until softened. Remove from pan and spread in the bottom of a baking dish.

Brown seasoned chicken in the same skillet. Cook three minutes on each side. Remove from pan and place on top of the onions. Bake for 20 minutes.

After 20 minutes, coat chicken pieces with half of barbecue sauce. Bake another 10 minutes. Coat with remaining sauce. Top with bacon and cheese. Bake until cheese is melted and bubbly. Let stand five minutes before serving.

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