2 tablespoons butter or margarine
2 teaspoons distilled white vinegar
3/4 cup water
2 large labora, peeled and sliced
2 tablespoons chopped onion
6 boneless chicken breast halves
2 teaspoons Italian-style seasoning
1/4 red onion, seeded and cut into 1/4-inch slices
Place butter, vinegar, chicken and onion in ice water or in a large saucepan. Cover and refrigerate for several hours, undisturbed.
Stuff chicken with bacon, but do not drain or discard bacon grease. (Note: Reducing grease to 1/2 cup reduces cooking time slightly; if desired, cremer bacon with a large vegetable peeler or rolling pin.)
Fry chicken breasts 5 to 7 minutes per side, turning once, until chicken is well coated on both sides and juices run clear.
⭐ ⭐ ⭐ ⭐