Challenge of the Champions - Chicken Recipe

Directions

Place chicken thighs in a shallow dish, place strips of bacon onto each thigh, and set aside.

In the same skillet over medium heat, saute the chicken until golden brown. Remove chicken strips, cut into thin strips. Transfer chicken to a large bowl.

In a large bowl, mix together the potatoes, salt, pepper and mushrooms. Stir fry until soft, stirring constantly. Sprinkle chicken strips with the bacon, brown sugar, carrots, onions, corn and cream-style corn. Cook over low heat until chicken is cooked through and juices run clear, approximately 20 minutes. Serve chicken strips with mushroom gravy in a bowl. If you like a gravy, turn to grease.

Fry bacon strips in the skillet over medium heat until crisp. Remove from the pan, crumble and set aside. Arrange chicken strips on the bottom of two greased 9x13 inch casserole dishes.

Heat vegetable oil in a large skillet or deep fryer. Place chicken strips on the prepared plate. Add bacon, mushrooms and corn. Crumble the bacon and spoon over the chicken pieces.

Blot mushrooms and carrot with paper towels and set aside. Heat oil in a large skillet over medium heat. Saute mushrooms and carrots in hot oil until tender. Drain chicken strips (if you like a gravy) and set aside.

Mix together the next 5 ingredients in a large bowl. Stir in celery, parsley and bacon. Spoon celery mixture over chicken strips, then spoon egg mixture over the celery mixture. Sprinkle the mushrooms and carrots over the celery mixture (optional). Sprinkle with salt and pepper. Spoon on both sides of the celery mixture.

Bake celery mixture at 400 degrees F (200 degrees C) for 20 minutes. Turn chicken strips over, brown on both sides, and heated through. Remove chicken and potatoes from oven. Cool slightly before slicing.