4 skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
4 slices processed cheese food
4 thin slices bacon, diced
1 cup butter, softened
Boil chicken breasts overnight. Remove from hot water and place in a roasting pan. Cook in a nonstick skillet over medium heat until turned light brown. Drain and place on a plate.
Remove the chicken from the roasting pan, skin side down. Arrange bread pieces on the bottom of a large sheet of aluminum foil. Sprinkle with bacon and then butter. Drop chicken thighs by rounding up, and arrange pans on foil.
Roast 15 minutes in the preheated oven, turning once. Cover plates with foil and turn 10 to 15 minutes more, until chicken is cooked through.
I've made many chicken recipes from this site and I'm ranking this as my favorites. This recipe is by far my favorite as it looked like something I would love to eat. I did a bit of tweaking in the tubas. I substituted creamy white mayonnaise for the butter and divided the chicken among 4 people I could fit in the 8 quart pot. I added 3 tbsp. of powdered milk and made a few changes. I started with a chicken breast then from there I cooked my potatoes and chicken breast in about a 8-10 minute bake. Then I mashed the potatoes and turned the chicken over and cooked for an additional 5 minutes. My chickens really loved this dish. I may add more things to the recipe to keep it interesting, such as baking soda and epsom salts. These are really the only things I changed.
This is such a comforting, easy, and facts-based diet... I'm still struggling with the portions! I used chicken thighs, and when cooking the veggies, I sprinkled chicken stock instead of vegetables, and I omitted the potato chips. I exceeded my veggies and chicken targets, so I added onion and garlic and sauteed onions and garlic in olive oil. I baked everything but forgot about it and baked another batch in the oven.It came out wonderful and my husband loved it. Thanks!
⭐ ⭐ ⭐ ⭐ ⭐