6 skinless, boneless chicken breast halves
8 bacon strips
4 tablespoons butter
12 sirloin or sirloin tip steaks
1/4 cup chopped celery
6 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon dried basil
Place chicken, striping sides up, in a large pot with browned pieces of bacon and butter. Cook over medium range heat until chicken begins to brown, about 3 minutes. Add celery and fine grind garlic; cook, stirring well, until chicken is browned gently, about 3 minutes. Remove from skillet.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
In a blender combine chicken, celery, 2 tablespoons flour, and salt. Blend well, cover, and strain chicken into a medium bowl. Sprinkle flour mixture over chicken mixture. Stir gently. Transfer chicken mixture to a large resealable plastic bag.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken mixture, chicken breasts, celery, flour mixture, celery mixture, chicken, celery mixture, and bacon in a serving dish. Do not crowd the chicken mixture. Place browned pieces of bacon over each breast, tie in with toothpicks and spoon cubes of creamed corn over all.
Bake chicken in preheated oven for 30 to 40 minutes, until chicken is cooked through and juices run clear.
I baked this bread in a 9inch square pan and added a layer of diced onion. I added garlic salt, cracked black pepper, and Old Bay. It came out moist, gorgeous, and tender. It needed a little less lemon juice so next time I will use half and leave the orange out.