Preheat oven to 350 degrees
- 2/3 cup light olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons garlic salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon black pepper
- 4-6 boneless, skinless chicken breast halves
- 4 slices bacon
- 2 tablespoons butter
- 1 medium onion, sliced
- 1 cup sliced mushrooms
- 4-8 slices of Provolone cheese, or enough to top each piece of chicken ( or any cheese you like )
Pound chicken breasts, or slice in half lengthwise, so that they are evenly thick and tenderize if desired. Put marinade ingredients in a Ziploc bag or glass bowl, mix well and set aside 2 tablespoons for basting. Add chicken, cover or seal, and let marinate in the fridge for 30 minutes, or up to 2 hours.
Cook bacon in a skillet until crisp, remove and drain on a paper towel; set aside and crumble when cooled. Add butter to the bacon fat, and saute the onion, cooking until caramelized. Using a slotted spoon, remove the onion and set aside; add the mushrooms and cook, remove and set aside.
Meanwhile pan sear the chicken, until done - time will be dependent on the size and thickness of the breasts.
Place the cooked chicken into a shallow baking dish or in cast iron pan ( I love cast iron as i can cook everything in it and then use it in oven). Baste chicken on both sides with the reserved marinade, top with crumbled bacon, mushrooms and onion. Place in oven for 5 to 10 minutes, or until internal temperature on an instant read thermometer reads 165 degrees F. Remove, top each piece of chicken with cheese and return to the oven just long enough to melt. Serve immediately.