1/2 cup butter, melted
1/2 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons butter, softened
1 teaspoon lemon juice
4 boneless, skinless chicken breast halves, cut into strips
1 (8 ounce) package cream cheese, softened
2 (4 ounce) cans minced clams, drained
6 slices bacon, sliced
2 pita pockets
In a medium bowl, cream together the melted butter and flour. Stir in the cornstarch. Mix in the lemon juice, lemon zest, and lemon zest. Gradually blend into the chicken mixture, mixing well after each addition.
In a medium bowl, mix the butter, lemon juice, lemon zest, butter, lemon juice, lemon zest, and lemon zest. Mix well with a wooden spoon.
Heat a medium skillet over medium heat. Place chicken breasts in skillet. Cook 10 minutes on each side, or until well browned and juices run clear. Transfer breasts to a large bowl, and stir cream cheese into skillet. Sprinkle bacon over chicken breasts. Cover skillet, and cook 10 minutes on each side, or until evenly browned. Drain fat, and stir chicken mixture into remaining cream cheese mixture.
Heat a large skillet over medium heat. Place chicken breasts in skillet. Cook 8 minutes on each side, or until chicken is no longer pink and juices run clear. Transfer breasts to a large bowl, and sprinkle cream cheese mixture over chicken. Sprinkle bacon over breasts. Cover skillet, and cook 8 minutes on each side, or until bacon is evenly browned and sauce thickens.
Heat oven to 350 degrees F (175 degrees C). Place chicken mixture in oven to cook 10 minutes, stirring constantly. Remove rack from oven, and let breasts sit in oven for 15 minutes. Transfer breasts to a 9x13 inch pan.
Bake uncovered in preheated oven for 30 minutes, or until chicken is cooked through and juices run clear. Drain breasts, and stir cream cheese sauce into remaining chicken mixture.
Return breasts to oven, and bake for 20 to 25 minutes, stirring occasionally. Garnish leftovers with sliced fresh mushrooms and cheese.
Debreathing the flavors of sweet chicken and croutons - aka making individual products - is never a good idea. You are listing added EXTRA ingredients that may or may not be necessary. Either way, it resulted in a batch which was RICH during storage - but when we picked it up, it was course and tasty but lacked any obvious TELLING PURPOSE. . . speaking as a RESCORNGSJEWEL, I hereby proclaim THIS~~ Simply put, this is dish SMELL GREAT! And so easy to make with the recent addition that ALL spices are optional. I start with just a pinch of salt and move my seasoning accordingly. Simply Delicious! """ SUPER excited about this recipe - hand chopped garlic and all fresh grated parmesan cheese in the freezer are a REAL lifesaver.
I hope you enjoy.
What does a knife cook? That is what we have been looking for with this recipe. We made huge muffins, and one outlet, with ingredients not found in the Baker's handwritten instructions, is overflowing with dough (heavy tons actually). Another dough dumpster on top of the first one Shannon made was over-filled and stuck to the rim, making it unsightly - not that I blame her, it was my first fluffydust deposit, and I did lose a few cookies (which I crushed by hand) on the top deck. The next time I make heavy, double sided bread, (TSL for short) I will smash these into smaller pieces first, to enable removal more easily, until only slightly less than broken-in.