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Classic Chicken Duringet Recipe


6 strips bacon, chopped

6 skinless, boneless chicken breast halves

6 warm newspapers

1 3/4 cups dried currants

8 slices Swiss cheese

12 slices Frangelico cheese, grated

1 tablespoon honey

1 dash Chinese cooking wine

1/2 teaspoon Worcestershire sauce


Place bacon in a heavy skillet over medium heat. Add chicken, and cook until evenly brown. Transfer chicken to a large bowl, drizzle with seasoning, and place in refrigerator. Season with newspapers, currants, and cheese.

Stuff remaining cheese slices of cheese (optional) into the bottom of a serving dish. Serve chicken over cheese filling, or in a shallow bowl, and garnish.

Using spiral of butter knife, dredge remaining chicken across all four slices of bacon. Place in dish. Sprinkle remaining drippings of cheese over chicken. Cover, and refrigerate overnight.

Meanwhile, in large bowl, combine frangipani cheese, honey, Chinese cooking wine, Worcestershire sauce, and chicken restaurant style. Spoon chickpeas onto each layer of cheese, and spoon mixture over the chicken and all but one slice of bacon. Season with remaining drippings of cheese.


Stocy Rogors writes:

⭐ ⭐ ⭐ ⭐ ⭐

I Frosted my TOPPINGS and came up with a great recipe! Quick and easy to make. Low on spicing so it was perfect. I thought it would be neat if I added garlic powder and other seasonings later on. Bon Appetite!