INGREDIENTS:
3 or 4 chicken breasts, pounded somewhat flat
marinade: (I didnt use exact measurements)
~1 c red wine (I used Pinot Noir)
few pinches of minced garlic
few dashes soy sauce
few dashes Worcestershire sauce
packet of French onion soup mix
rosemary / thyme / parsley
poultry seasoning
little bit of lime juice
little bit of olive oil
sauce:
1 can cream of mushroom (low sodium)
1 c chicken broth
1 c champagne (or white wine)
garlic&herb seasoning, to taste
3oz real bacon bits
sliced provel cheese (or provelone)
DIRECTIONS:
Place the chicken breasts in a big ziplock bag & add in the marinade ingredients (enough to pretty much cover the chicken).
Place in fridge overnight.
Preheat oven to 350F.
Remove chicken breasts from marinade & place in a 9x9" baking dish.
Place slices of provel on the chicken breasts.
In a bowl combine the sauce ingredients. Pour over chicken.
Sprinkle on bacon bits.
Bake, covered with foil for ~45 min. Remove the foil for the last 10 or so minutes of baking.
more photos:
