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| BAKED BACON CHICKEN | |
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The key to this recipe is good bacon. It is very recommended that you avoid using supermarket brands like Eskay, Oscar Mayer, Smithfield, Hormel and the like when you are looking to add smokey bacon flavor to your dishes. I personally take annual visits to Lancaster, PA and purchase a large quantity of S. Clyde Weaver brand bacon to last the year through. This kind of bacon has a more smokey flavor and if you have the luxury of living close by a farmers market that sells smoked meats, take advantage of it for this recipe. As a side note, you can order good quality farm fresh bacon over the internet, but it will be pricey. 4 (or more) boneless chicken breasts 4 (or more) slices farm smoked bacon hot sauce (Crystal preferred) McCormick Montreal chicken seasoning OR your favorite seasoning mix (Adobo, Lawry's Seasoned Salt, Ms. Dash, etc.) black pepper Preheat oven to 375°F. In a shallow baking pan, place your chicken breasts next to each other in a line. Spice the breasts with your seasonings and coat the top with a generous amount of hot sauce. Note: Crystal hot sauce isn't so much hot as it is vinegary and it is used more for flavor than heat. You can use hotter sauces like Tabasco brand if desired. Lay your bacon over the breasts. The bacon doesn't have to cover the entire tops of the breasts; just make sure to drape the bacon so that all the breasts get some coverage. Bake at 375°F for about 35 to 45 minutes, or until juices run clear through the chicken. The chicken in this dish can be filleted before cooking for sandwiches, or it can be served with rice and your favorite vegetables. Serve each breast with one slice of bacon, or you can use extra bacon for more flavor and sandwich meat. Serves 4 (or more). Submitted by: D. Stocker | |
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