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A menu from the Froghaven Recipe Book

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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.

Source: Southern Living 1993

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.