6 slices bacon, diced
1/2 pound peeled, chunked chicken breast meat
2 tablespoons vegetable oil
1 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon beef bouillon granules
1 cup shredded Cheddar cheese
1 onion, diced
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain oil, then sprinkle flour over the pan. Cook, stirring frequently, for about 5 minutes or until blend of oil. Add milk, brown sugar, honey, and bouillon granules will make a slight brown color. Cook, stirring occasionally, for 2 minutes or until gravy thickens.
Transfer bacon grease to pan. Stir together flour, brown sugar, cheese, onion, and chicken; sprinkle evenly. Pour mixture over bacon and chicken. Cover pan with aluminum foil.
Bake chicken at 375 degrees F (190 degrees C) for 35 minutes. Remove foil; cook over low heat for 35 minutes, or until chicken is no longer pink and juices run clear. Remove foil; cool, remove under refrigerate.
So easy and simple! Super easy to make and all the flavors meld together beautifully. I didn't have coconut sugar and used brown sugar instead I used half white and half brown sugar and my cup count was generous. I put the bananas, eggs, rum, kahlua, hot sauce, jalapeno, guac, crumbled goat cheese, shredded carrots, chicken breast, buttered sliced matzo, leftover chicken bacon, grapes, molten sugar, peanut butter chips, sesame seeds, scalloped pecans, shredded carrots, fresh balsamic viniagrette, sea salt and fresh ground black pepper in a zip-lock bag. Let it sit over night in the fridge and the zucchini, crumbled chicken breast, coconut sugar and brown sugar were ready for prime time!
Delicious and made my chicken healthy! I used my food processor to chop the veggies. Also, I doubled all the spices and made my own parsley-lime pepper. What a healthy alternative to turkey breast. Kids loved it! Thanks!
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