An easy Polish recipe is Mike Knapik's Polish Smothered Chicken, which marinates chicken breasts with Italian dressing, garlic powder, oregano and basil before grilling with Cajun seasoning and bacon. The chicken is served on a layer of Portobello mushrooms and cream cheese and topped with sliced mushrooms and red onions cooked in butter, as well as bacon, mozzarella and Monterey Jack.
Polish Smothered Chicken
This easy recipe yields 4 servings.
Prep Time: 30 min.
Cook Time: 35 min.
Ready In: 9 hrs. 5 min.
- Italian dressing, to taste
- Garlic powder, to taste
- Oregano, to taste
- Basil, to taste
- 4 boneless, skinless chicken breasts
- 1 medium red onion, sliced
- 1 package sliced mushrooms
- 4 large Portobello mushroom caps
- Olive oil
- Cajun seasoning
- 4 strips bacon
- Garden vegetable cream cheese
- Sliced mozzarella cheese
- Shredded Monterey Jack
- Cooked dirty rice, for serving
- Marinate the chicken
- Cook mushrooms and onions
- Cook chicken and bacon
- Assemble and finish
Place the chicken breasts in a large plastic bag with the Italian dressing, garlic powder, oregano and basil. Seal the bag and shake to coat the chicken, and then refrigerate overnight.
Place sliced onion and butter into a foil pouch. Place sliced mushrooms and butter into another foil pouch. Heat on a grill until softened. Coat Portobello mushroom caps with olive oil and grill until soft.
Remove the chicken from the bag and sprinkle with Cajun seasoning and garlic powder, and then grill until fully cooked. Grill the bacon alongside the chicken.
Generously spread each of the Portobello caps with cream cheese and top with a chicken breast. Next, add a portion of sliced mushrooms and onions, followed by a strip of bacon. Top with the cheeses and finish under the grill until the cheese has melted. Serve with dirty rice.