6 (4 ounce) boneless, skinless chicken breast halves
4 slices bacon
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon white pepper
4 eggs
COOK chicken in a large skillet over medium heat for 5 minutes or until no longer pink. Chop bacon and oil together and place into skillet. Cook another 5 minutes or until bacon is crisp; add oil and saute 4 minutes or until bacon is crispy. Remove chicken; set aside.
PLACE bacon in large resealable plastic bag; place in stand or platter. Pour 2 teaspoons of olive oil over chicken; tie with foil. Place chicken in resealable plastic bag; seal zip-top, and place in plastic bag. Place bacon over sealable plastic bag; tie with foil. Place chicken in plastic bag; tie with foil. Place plastic bag over chicken in baking dish or platter. Cover tightly with aluminum foil to prevent browning. Refrigerate 3 hours or overnight before serving.
HEAT olive oil in large skillet over medium heat. Stir in parsley, mint, salt and paprika. Drop chicken into skillet; saute 3 minutes, turning and scraping browned bottom; add chicken and herbs. Continue to stir and cook 30 minutes or until chicken is no longer pink when touched.
INGREDIENTS:
10 chicken breast halves
1 cup olive oil
1 small onion, thinly sliced
1 cup chopped fresh mushrooms
1 clove garlic, minced
3 potatoes, peeled and cubed
1 (14.5 ounce) can chicken broth
Place chicken, onion and mushrooms in a large stockpot with enough water to cover. Bring to a boil; reduce heat and simmer 1 hour, stirring frequently.
Stir flour into chicken broth; remove from heat. Bring 2 1/2 cups broth to a boil, stirring gently, and pour into chicken mixture.
Shred chicken mixture into bite size pieces; transfer to stockpot and heat through. Add chicken, onion, mushrooms, garlic, potatoes and broth. Cover and simmer 1 hour. Reduce heat to low and simmer 1 hour, stirring occasionally.