4 to 5 strips of crispy bacon
4 to 6 boneless boneless skinless chicken breasts
1 stick of margarine
1 cup of flour
About 5 med to largepotatoes
1 pint whipping cream- 2 cups
Salt and Pepper
2 tsp. Parsley flakes
2 cups grated cheddar cheese
- Place bacon slices on a foil lined baking sheet.
- Preheat the oven to 400 degrees
- Place bacon in the oven for 15 to 20 minutes until crisp and brown.
- Remove bacon to a paper towel lined plate and pat away any remaining grease.
- Set bacon aside for later.
- Meanwhile, in a large skillet melt 1 stick of margarine.
- Place 1 cup of flour into a baggie and season it with salt and pepper, about 1/2 tsp of each
- Shake each piece of chicken in the seasoned flour until it’s well coated.
- Place chicken pieces in skillet and brown until golden on each side.
- Place browned chicken in a 9×13 ” glass baking pan.
- Cut your potatoes into thin french fry strips, and lay the fries around the chicken
- Pour all of the cream over the top of the fries and the chicken.
- Salt and pepper a bit more.
- Crumble bacon over the top.Sprinkle at least 2 cups grated Cheddar Cheese over the top.
- Sprinkle Parsley flakes on top of the cheese.
- Spray the underside of foil with pam or pan release, and cover the chicken and potatoes.
- Poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape.
- This way, your cream doesn’t boil over into your oven!
- Cook at 400 degrees for about 1 hour, or until potatoes are tender.
- Uncover for the last 15 or 20 minutes of baking for potatoes to go brown and crispy.
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