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Balsamic Vinaigrette Chicken

4 servings

4 Boneless Skinless Chicken Breast
1 Bottle of Balsamic Vinaigrette Dressing
1 cup Fresh Sliced Mushrooms
6 Pieces of Bacon
1 bag of Monterrey Jack and Cheddar Cheese (the bag with two different colored cheeses)

Preparation Method:
Pound Chicken Breasts out so they are not so thick. Marinate the chicken Breast in the Balsamic Vinaigrette Dressing overnight. Reserve some of the dressing, you will need it later.
Grill the Chicken Breast on charcoal or gas grill. I prefer charcoal.
Saute mushrooms in remaining dressing.
Fry bacon in skillet until crispy.
When chicken is done, place it in a casserole dish. Place sauted mushrooms and crumpled bacon on top of chicken. Cover with cheese and heat in oven until cheese is melted.

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