4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1/2 cup chicken broth
2 tablespoons salt
1 pound bacon strips
1 pound baby spinach, chopped
1 small onion, minced
1/2 cup coarsely chopped green bell pepper
1 tablespoon chopped fresh parsley
1 1/2 teaspoons Worcestershire sauce
3 tablespoons brown sugar
1/2 teaspoon paprika
1 teaspoon paprika
1 teaspoon lemon zest
3 tablespoons Cajun seasoning
1 tablespoon oyster seasoning
Preheat broiler.
Heat oil in large skillet over medium heat. Butterfoil wings and place underneath broiler rack. Cook 8 minutes on each side or until golden brown and crisp.
Grill wings in oil 2 minutes, turning once. Remove from oil and place on dish. Heat remaining 1/2 cup olive oil in skillet over medium heat. Remove chicken and place under broiler. Brush wings with pan juices to prevent them from drying out.
Meanwhile, heat bacon strips in oil in a large skillet. Fry about 5 minutes on each side or until crisp.
Meanwhile, brown cooked wings in bacon drippings. Put the chicken and bacon in a separate skillet and drizzle with sauce. Pour over chicken and bacon.
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