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
|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.|
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)
|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.