Bennigans Smothered Chicken Recipes

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

Steps:

• Combine all marinade ingredients in a bowl.
• Marinade meat in covered bowl or plastic bag for at least 30 min.
• While chicken is marinating, slice onions and mushrooms and cook your bacon.
• Saute mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but not brown and mushrooms are tender.
• Remove chicken from marinade, and grill* (if you would prefer to cook it in the oven, instructions are below) for about 10 minutes.
• Do not overcook chicken!
• While grilling, preheat oven on broil.
• After chicken is done, remove from grill and place in a shallow baking dish.
• Cover each breast with a strip of bacon, then provolone cheese, then some sauteed onions and mushrooms.
• Broil for 3 to 5 minutes, or until cheese is bubbly.
• *Oveninstructions: Preheat oven on broil.
• Broil chicken, 5 to 7 inches from broiler element, for about 10 minutes.
• Watch the chicken carefully!
• About 6 minutes into broiling, top chicken with bacon strips.
• Once the chicken and bacon is done, remove from oven, top with cheese and mushroom/onion mixture, and broil for 2-3 minutes more.
• Watch carefully; sometimes the grease from the bacon will ignite if not careful.

Steps:

• Fry chicken in a pan coated with cooking spray or olive oil.
• After chicken is cooked, add water and seasoning to the pan.
• Sauce will thicken slightly after a few minutes.
• Set the chicken and sauce aside while preparing the other ingredients.
• Butter one side of all the tortillas and set aside.
• Dice the tomato and the onion, mix and also set aside.
• Place a tortilla, buttered side down, on hot pan or griddle.
• Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
• Top with another tortilla, buttered side up.
• Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
• Be careful to keep everything together while flipping.
• I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
• Shell should be crunchy and a golden color.
• If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
• Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.