Smothered Chicken

SMOTHERED CHICKEN

4 boneless, skinless chicken breasts
montreal steak seasoning
1 T. vegetable oil
1 small carton of mushrooms, quartered
1 lb. bacon, cooked and cut into small pieces
4 slices Colby Jack cheese
1/2 cup chopped green onions
1 1/2 cups diced tomatoes (about 3 Romas)
4 T. BBQ sauce

Pound chicken to 1/4-inch thick. Sprinkle with Montreal seasoning. In an electric skillet set at 350 degrees, brown chicken in the vegetable oil. Cook it until it is almost done, 6-8 minutes each side until juices run clear. In a separate pan, saute mushrooms and bacon until bacon is crispy. Drain excess grease. On each cooked chicken breast place the following: 1 T. BBQ sauce, a pile of mushrooms and bacon, and one slice of cheese. Cover and let cheese melt. Remove from heat and top with diced tomatoes and chopped onions. Serve with mashed potatoes, black pepper gravy, and steamed broccoli.