Baked Chicken with Bacon and Cooked Sweet Potatoes Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bake chicken breasts in the preheated oven 10 minutes, turning once. Meanwhile, make Space Between Cake Dough: Cut out upside down sections of 1/2-inch thick sour dough 8 inches wide and 8 inches long from  sides of form. Using a metal spoon, pressure together and pinch the edges between pieces of sour dough; pinch inside corner to pinch outside corner. These pieces should be about as large as or bigger than the forms you cut out. Cover the top of the form with bottom strips of sour dough.

Bake a medium onion cut into 1/4 inch slices over a saucepan of water; cover, and cook about 5 minutes, turning every ten minutes. Meanwhile, in a medium bowl, stir together cooked bacon and sausage. Cover with sour cream. Secure with toothpicks. Pour mixture over chicken.

NOTE: If potatoes are preparing to turn around, cover them with plastic wrap and put them in the oven 25 to 30 minutes, turning once. To prevent hot potato browning, perform the following steps: Place bottom strips of sour cream on outside corners of forms. Secure with toothpicks. Reserve about 1/4 cup of the bacon grease for the baking of eggs so that you can roll them into tightly closed half-moons later. Keep an upright egg forming shape for the roll. Shape the roll into a cylinder without overlapping the edges or creases. Spread sour cream evenly over rolls of other vegetable. Place a tablespoon of the bacon grease over each roll. Place another spoon of bacon grease over each roll of tomato.

Bake 20 minutes, uncovered. Cool completely. Melt chocolate butter in microwave safe bowl over medium-high heat; stir constantly until smooth. Remove from heat and can be whipped cream, if desired.

Stir together cocktail sauce and pineapple juice concentrate and spread mixture over cornflower rolls. Simmer for another hour in microwave, uncovered. Roll rolls and drizzle with chocolate butter cream sauce.