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Chicken Bake with Sweet Bacon Dressing
This chicken and vegetable dish is a little spicy. Despite the bacon fat in the recipe,
it is not greasy, with most of the fat remaining in the dish and just the flavor moving to your plate. |
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| 8 skinned-boned chicken breast halves |
| 1/2 teas. pepper |
| 1/2 cup all-purpose flour |
1/4 cup vegetable
oil
| 6 med red potatoes, unpeeled and sliced |
| 1 cup French-cut green beans (may use frozen, thawed and drained) |
| Sprinkle chicken with pepper, and dredge in flour. Brown on both sides in hot oil in a heavy skillet.
Drain on paper towels and set aside. |
| Place
potato slices and green beans in lightly greased 13 x 9 x 2 inch baking dish. Pour half
of Sweet Bacon Dressing over vegetables. Top with chicken breasts. Pour remaining dressing over chicken.
Cover and bake for 1 hour at 350o. Yield: 8 servings. |
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Source: Southern Living 1993
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| Sweet Bacon Dressing |
5 slices bacon, cooked crisp and crumbled. (save drippings) |
| vegetable oil |
| 2/3 cup balsamic or red wine vinegar |
| 2 1/2 tbsp. brown sugar |
| 1 teas. salt |
| 1/2 teas. ground red pepper |
| 1 clove garlic crushed |
| Add enough oil to bacon drippings to make 1/4 cup. Add remaining ingredients
and whisk or shake well in jar. It may be necessary to heat slightly in microwave
to separate bacon fat. |
| We enjoyed sliced tomatoes as an accompaniment to this one-dish supper.
The clean, cold tomatoes are a good contrast to the hot, spicy chicken. |