Celiac.com 12/07/2023 – This recipe offers succulent chicken breasts bathed in a luscious teriyaki marinade, topped with crispy bacon strips, and then baked to perfection. Add a colorful medley of onions, green bell peppers, and mushrooms for delightful textures and savory goodness. Topped with gooey, melted mozzarella cheese, these potatoes are a symphony of flavors that will elevate your dinner to a whole new level. Get ready to impress your taste buds with this savory and visually stunning creation.
Ingredients:
4 (5 ounce) skinless, boneless chicken breast halves
1 cup gluten-free teriyaki marinade sauce
½ pound bacon
2 tablespoons butter
1 small onion, cut into long slices
1 small green bell pepper, cut into thin strips
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 slices mozzarella cheese
Garlic Slices (optional)
Directions:
Marinate the chicken: Place chicken in a nonporous glass dish or bowl. Pour gluten-free teriyaki marinade and garlic slices over chicken and toss to coat. Cover and refrigerate for 1 to 2 hours.
Preheat the oven to 350F (175C).
Remove chicken from the marinade and place in a 9×13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
Bake chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
Melt butter in the same skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup marinade and simmer until soft. Drain and set onion mixture aside.
Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake until cheese is melted and bubbly, another 10 to 15 minutes.
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