4-5 boneless skinless chicken breasts
1 (16 oz.) pkg. bacon
center of a celery stalk (using mostly leaves)
1 medium onion
salt and pepper, to taste

Defrost frozen chicken breasts (or use fresh). Preheat oven to 350°F.

Lay chicken pieces evenly in a casserole dish or baking pan.

Dice celery leaves and slice onion. Layer this on top of the chicken evenly. Dash a bit of salt and pepper on top. Layer strips of bacon over this in a criss-cross pattern. Cover with tin foil or casserole lid.

Bake at 350°F for 45 minutes to 1 hour. Remove the cover for the last 10 to 15 minutes to crisp up the top of the bacon.

Note: To speed things up, you can split the chicken breasts in half (butterfly) or even use small chunks/pieces of chicken. You can also get it started in a microwaveable dish on full for about 10 minutes then transfer to the oven. The only thing I've found with the microwave is it shrinks the bacon quickly and doesn't cover the chicken as nicely.

Serves 4 to 5.

Submitted by: My Sister Rocks