Grilled Chicken With Bacon Recipe

Directions

Place chicken in a large, nonstick skillet. Heat oil in pan; add chicken and brown for 3 to 4 minutes on each side. Remove chicken and set aside.

Add water to skillet with water and olive oil. Bring to a boil. Reduce heat to medium; cover and cook, stirring, for 5 to 6 minutes. Reduce heat to low; cover and cook for 2 to 3 minutes.

Remove chicken from skillet.

Place olive oil and parsley in pan with 3 teaspoons parsley and onion. Saute over medium heat for 10 minutes, stirring.

Stir in garlic, onion, garlic, fish sauce, salt, pepper, dry mustard, thyme, sage, thyme, mushrooms, parsley, oregano, basil, parsley, oregano, basil and parsley. Cook for about 2 minutes.<|endoftext|>Student Repost

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4 tablespoons butter

1 pound ground turkey

2 tablespoons brown sugar

2 cups all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1 (8 ounce) can pineapple preserves

Preheat a large cast iron skillet over medium heat; add 1/2 cup butter or margarine, and stir well to melt.

Cook turkey in the bottom of the skillet for about 1 1 minute, stirring frequently.

Place the brown sugar in a small bowl and mix in the flour, cinnamon, baking powder, baking soda and salt. Mix gently, and set aside.

Stir the pineapple preserves into the skillet. When the pineapple is heated, pour in the pineapple juice and pineapple water. Mix together and heat gently. When the pineapple is heated, pour in the pineapple preserves and pineapple water. Mix gently.

Slowly stir the butter mixture into the skillet. Cook, stirring constantly, for about 1 minute.

When the butter mixture is heated, prepare pineapple preserves according to package directions. Pour over the bottom of the skillet, and toss to coat. Serve in the prepared pan.