2 boneless, skinless chicken breast halves
2 boneless chicken thighs
2 cups all-purpose flour
1 1/2 cups unconjugated bell pepper
1 cup packed brown sugar
1 1/2 cups chopped onion
1 1/2 cups canned chicken broth
2 tablespoons olive oil
1 (1 pound) piece smoked salmon
4 ounces shredded mozzarella cheese
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Place chicken and drumsticks in a slow cooker, reserving 1 tablespoon flour for gravy. Place drumsticks on bottom of pie pan. Heat olive oil in a small saucepan over medium heat.
In a large bowl, mix brown sugar, onion, chicken broth and olive oil. Pour mixture over chicken and drumsticks. Add steak or pork; stir-fry 5 to 10 minutes, using tongs to keep it from sticking.
Transfer chicken breasts to pie pan. Pour gravy over chicken and drumsticks. In a medium bowl, combine cheese, salt and pepper; mix well. Spoon mixture over chicken and drumsticks.
Bake 55 minutes in the preheated oven. Cool completely. Store in refrigerator.
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