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Bacon Wrapped Chicken II Recipe

Ingredients

1 large onion, cut into thin strips

1 large green bell pepper, cut into thin strips

1/4 cup butter

1 tablespoon light brown sugar

1 teaspoon salt

1 teaspoon paprika

1/4 cup chopped fresh parsley

1/4 cup chopped celery

1 teaspoon dried oregano

1 teaspoon dried sage

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1 dash chicken bouillon granules, divided

Directions

In a large skillet, saute onion and peppers in butter until tender; remove from heat.

Combine 1/2 cup butter, brown sugar, salt, paprika, parsley, celery, oregano, sage, thyme, basil, chicken bouillon and chicken bouillon. Pour over the chicken and toss gently to coat.

Place the chicken in a 13-inch skillet, and cook over high heat till evenly brown. Place on paper towels to cool.