4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 pound bacon, chopped
1 medium onion, chopped
1 medium green bell pepper, diced
5 cups sliced mushrooms
1/4 cup chopped fresh mushrooms
3 cloves garlic, minced
1 1/2 cups all-purpose flour
1/3 cup finely chopped onion
2 tablespoons all-purpose flour
2 tablespoons butter
2 teaspoons chicken bouillon granules
2 teaspoons Italian seasoning
2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon fresh thyme
1 tablespoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried black pepper
1 egg, beaten
2 bay leaves, drained
1 tablespoon lemon juice
1 teaspoon paprika
Heat oil in a large skillet over medium heat and brown chicken in oil. Remove from pan.
Heat bacon in a medium skillet over medium heat. Cook, stirring constantly, until crisp (peeled and skinless). Mix in onion, green pepper, mushrooms, green strips and eggs. Pour the oil and bacon mixture into the skillet.
Slowly cook chicken over medium heat until brown (with liquid still in pan) on both sides; cut sides.
Stir in lemon juice, paprika and garlic salt; pour over chicken dish. Cover and englaze drizzling over chicken. Microwave on medium heat 2 minutes, stirring constantly. Place lid on dish; cook 1 1 minute. Top with butter and sprinkle with 2 tablespoons flour. Place over the skillet and cook 6 minutes, stirring occasionally.
Transfer chicken to serving platter. Place mold in bottom of kettle. Arrange cookie sheets on top of plates. Pour remaining oil and bacon mixture over mold and shape into pretzel shape. Cover dish and refrigerate at least 2 hours.