(this feeds Lisa and I with a another day of left over)
Ingredients
- 8 to 10 strips of crispy bacon (can't use too much bacon)
- 2 or 3 boneless skinless chicken thighs
- 1/2 cup of flour
- About 2 – med to lg. potatoes
- 1/2 pint whipping cream- 2 cups
- Salt and Pepper
- 2 tsp. Parsley flakes
- 2 cups grated Mexican mix style cheese
Directions
- Preheat the oven to 400 degrees. Place bacon slices on a foil-lined baking sheet. and place bacon in the oven for 15 to 20 minutes, until bacon is crisp & brown. Remove bacon to a paper towel lined plate. Set bacon aside for later.
- Place flour into a baggie and season with salt & pepper. Shake each piece of chicken in the seasoned flour until it’s well coated. Place chicken in skillet and brown until golden on each side.
- Place browned chicken in a glass baking pan.
- Cut your potatoes into thin strips and lay around the chicken
- Pour cream over the potatoes and the chicken. Salt and pepper a bit more.
- Crumble bacon over the top.
- Sprinkle grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese.
- Spray the underside of the foil with pam or pan release, and cover the chicken and potatoes. Poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape.
- Cook at 400 degrees for about 1 hour, or until potatoes are tender.
(hint: I used bacon grease to brown chicken)
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