Here's a quick chicken breast recipe I've been carrying around since college(!) It's based on Smothered Chicken from Bennigans. You can find lots of copycat recipes but I'm basing mine off the old recipe from back in the day.
- Chicken Breasts (4) - I usually make them 4 at a time, but up to you. If you have time to marinade the day of tossing them in a ziplock and adding your favorite Italian dressing and having them marinate in the fridge isn't a bad idea. My local grocer sells premarinated breasts so I tend to use those to avoid complexity
- Provolone Cheese (8) - Enough to cover each chicken breast, this usually works out to 2 slices per.
- Diced Tomatoes
- Diced chives or green onions - Don't chop them until you're actually cooking the chicken, you don't want to lose that dope fresh onion kick
- Shredded cheese - Usually a "3 cheese mix" or something works, you want something with a mix of cheddar and mozzarella
- Set your grill to 400 degrees and let it warm up while you prep. You want to cook the breasts until they hit 165 degrees internal temperature.
- Once you're close to the chicken being done (I do this at 160 degrees), I add the provolone cheese to each breast, right on the grill.
- Optionally you can add a small amount of BBQ sauce and then lay down the provo, up to you.
We're using provo to create a melted "skin" around each breast, that's going to be our glue.
- After the provo has melted slap on the other shredded cheese.
- Close the lid and let the cheese melt for a minute or so, check your meat probes (or cut into the chicken, no shame in being safe) to ensure you're hitting safe temperatures.
- Once it's done pull the breasts, remember they'll keep cooking even if off the grill.
Next you want to smother the breasts with diced tomatoes and the diced onions/chives.
Serve with any side and you're good to go!