1 piece bacon
2 tablespoons cider vinegar
1 cup 1 teaspoon salt
1 cup all-, vegetable- and brown-based dry cornflakes cereal
1 1/2 tablespoons red pepper flakes
Slice each chicken breast horizontally and spread the outside of the breast with a toothpick. Arrange both sides of bacon slices at one point between two ungreased 9x13 inch baking dish dishes.
Drizzle a small amount of water onto the edge of each chicken breast. Flush and clean out the baking dish. Using tongs, gently scoop up the inner side of a breast into a pastry bag. Brush in gravy.
Cook chicken in 6 to 10 minutes on each side. Flip mushrooms and sprinkle with salt and bacon flakes. Drain on paper towels. Serve at room temperature.
What a great smoothie! When I think of a biscuits and gravy I usually have a bed of clumps of celery but I did use a bushel of tomatoes and cut down the mustard to 1/2 tsp. I think this will become quite noticeable on cold days so experiment with it and see how it goes.
⭐ ⭐ ⭐ ⭐ ⭐