1 cup Italian-style salad dressing
1 cup olive oil
1 tablespoon chicken bouillon granules
1 onion, chopped
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried marjoram
2 teaspoons dried sage
3 tablespoons dry red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1/2 teaspoon paprika
In a medium bowl, mix Italian-style salad dressing, olive oil and chicken bouillon. Mix thoroughly.
Heat olive oil in a nonstick skillet over medium heat. Add onion and garlic, and saute for 3 minutes. Mix red wine vinegar, brown sugar, garlic, oregano, basil, garlic salt, oregano and basil. Stir in marjoram and sage.
Add chicken, and cook for 3 minutes, stirring. Season with salt and pepper flakes. Cook for 2 minutes, stirring. Remove chicken from skillet, and place in a plastic container, seal and shake to coat.
To serve, place a piece of cheese on each breast, fold the bacon, and serve hot.