Smothered Chicken

MARINADE:
1 cup of olive oil
2 tbsp of lemon juice
1 tsp salt
1 tsp garlic powder
1 tsp of onion powder
1/2 tsp black pepper

RECIPE: (8 servings)
1. Add all of the ingredients for the marinade to a large bowl or Ziplock bag. *set 1/4 cup of the marinade aside for later.
2. Put 4 large, halved chicken breasts or 8 thinly sliced chicken breasts in the marinade and let them soak for 30 minutes.
3. Heat up your griddle or nonstick skillet over medium heat. Add some oil to it if needed.
4. Cook the chicken on both sides until it reaches an internal temperature of 165. Pour on the reserved marinade after you flip them over.
5. While the chicken is cooking, cut 4 slices of bacon into small pieces and start cooking them on the griddle.
6. When the chicken and bacon is almost done cooking, add 2 Tbsp of butter and a pint of sliced mushrooms to the griddle and cook for a few minutes.
7. Push the chicken breasts close together and top them with the bacon, mushrooms and Colby Swiss cheese (or Colby Jack cheese.)
8. Cover with a cooking dome (or a lid) for just a few minutes so the cheese can melt quickly.