Nice & easy meal for that busy weekday schedule.
- 3 slices bacon cut into pieces
- 2 or 3 green onions chopped
- 2 chicken breasts boneless, skinless
- 1 tsp. seasoned salt Lawry's works well
- 1/2 cup barbecue sauce use your favorite
- 1/2 cup shredded cheese monterey jack, or jack cheddar
Pound the chicken breasts down to an even thickness, about a 1/2 inch. Use a resealable bag or between two pieces of waxed paper. Generously sprinkle each side with the seasoned salt and set them aside.
Preheat oven to 350°F. Fry the bacon pieces until almost crisp. Add the chopped green onion and fry for another minute. Set aside in a small bowl.
Fry the chicken breasts in the leftover bacon fat for 3 to 4 minutes on each side until nicely browned.
Place the partially cooked chicken breasts in a medium sized greased casserole dish. Top with the crisp bacon pieces and green onions.
Top the chicken with the barbecue sauce and finally smother each piece with the shredded cheese. Cover and bake the chicken for 15 minutes. Remove the cover and bake an additional 10 Minutes.
Serve this up with some greekish salad and enjoy the rest off your day off.
Did you know: The largest chicken egg ever recorded was nearly 12 ounces and measured 12 and 1/4 inches around. That would make one humongous omelet.
(recipe adapted from auntbeesrecipes.com)