-=> Sean Dennis wrote to Dave Drum <=-

 DD> It seems that Janis Kracht's PRIZM is down for the count. Must have
 DD> happened after I uploaded yesterday's packet and before it was tossed
 DD> and sent on to Fido.

 SD> Her BinkD server is answering.  Do you have her email
 SD> address?  If not, email me and I can give it to you.

I doee and I've e-mailed her (see my reply to Mike) Seems to come in
batches ... Shawn Highfield's "Tiny's" hasn't had any new messages for
the past couple days. And he's off bookdocking in the woods according
to his e-mail reply.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boondocks Smothered Chicken
 Categories: Poultry, Pork, Cheese, Vegetables, Mushrooms
      Yield: 5 Servings
 
MMMMM--------------------------MARINADE-------------------------------
    2/3 c  Light olive oil
    1/2 c  Balsamic vinegar
      1 tb Liquid smoke; opt
      2 ts Garlic salt
      1 ts Dried rosemary; crushed
    1/2 ts Fresh cracked black pepper
      4    (to 6) boned, skinned breast
           - halves

MMMMM---------------------SMOTHERED CHICKEN--------------------------
      4 sl Thick cut bacon
      2 tb Butter
      1 md Onion; sliced
      1 c  Sliced mushrooms
      4 sl (to 8 sl) Provolone cheese;
           - enough to top each piece
           - of chicken
 
  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, grill, pan sear, or broil the chicken, until
  done - time will be dependent on the size and thickness of
  the breasts and the method of cooking. Coarsely chop the
  bacon.
  
  Set oven @ 350§F/175§C.
  
  Place the cooked chicken into a shallow baking dish or in
  mini bakers on a baking sheet. Baste chicken on both sides
  with the reserved marinade, top with crumbled bacon,
  mushrooms and onion. Place in oven for 5 to 10 minutes.
  Remove, top each piece of chicken with cheese and return
  to the oven just long enough to melt. Serve immediately.
  
  COOK'S NOTES: Substitute any cheese you like for the
  provolone. Makes great individual sandwiches or even
  sliders. For sandwiches or sliders, trim into cutlets the
  size of your rolls before grilling.
  
  SMOKY MOUNTAIN CHICKEN: Marinade chicken as above.
  Substitute thin slices of smoked ham for the bacon and
  omit onions and mushrooms. Brush barbecue sauce on both
  sides of grilled breasts, pile several slices of ham
  loosely on top of each breast, then top with cheese. Place
  in oven just until cheese is melted and garnish with
  chopped tomato and sliced green onion before serving.
  
  Recipe courtesy Boondocks Bar & Grill, Springfield,
  Illinois
  
  Makes 4 to 6 servings
  
  RECIPE FROM: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM



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