Once upon a time there was a menu item at Winger’s called “Loaded Chicken.” Aside from their wings this was my favorite dish that they served. At some point Winger’s revamped their menu and loaded chicken disappeared. Another revamp and loaded chicken was back, sort of. It was now called “The Loaded Bird” and the recipe had changed. I was determined to have the loaded chicken that I loved no matter what it took but it turned out that it was pretty easy to make actually. To make this extremely delicious dish and give hunger the bird you will need the following:
Four boneless skinless chicken breasts
One medium onion quartered and sliced
One package of sliced mushrooms
One half of one stick of butter
Twelve slices of thick cut bacon
Shredded Cheddar/Monterey Jack cheese blend
Preheat the oven to 400 degrees. Wrap each chicken breast with three strips of bacon; you may need to use toothpicks to keep the bacon in place. Place the chicken in a baking dish and smother with teriyaki sauce. Place in the oven and bake for 45 minutes. Meanwhile melt the butter in a large skillet and saute the onions and mushrooms until the onions are soft and translucent. After 45 minutes top each chicken breast with roughly equal amounts of the onion and mushroom mixture. Cover the whole delicious mess with the cheese and bake for another fifteen minutes. Serve hot out of the oven with rice and coleslaw.