4-large boneless chicken breasts (season chicken w/red pepper & salt)
2-cups chopped onion
1-small chopped banana pepper
1-can cream of chicken & mushroom
1-pound bacon (cooked dry)
2-bags cut broccoli
1-small can french fried onions
3/4 of block of Mexican cheese

Brown chicken breast on med/high heat in a sauce pan till dark brown or cooked fully. Remove chicken & add the chopped onions & banana pepper, sauté till tender. Add cream of chicken & mushroom, turn heat down to med/low. In a steamer, steam broccoli till tender. Cut the chicken into 3/4” cubes & add to the sauce pan, cook on medium till the mixture is incorporated fully. In a baking dish (needs to have a cover) spoon enough broccoli to cover the bottom & mash a little to make flat. Add all the ingredients from the sauce pan on top of the broccoli. Next add the rest of the broccoli. While waiting for the chicken & broccoli to cook cut the Mexican cheese in to 1/8” slices (will help save time) & add to the top of the 2nd layer broccoli in the baking dish. Crunch up the dried bacon into bits & add to the top of the cheese, cover & bake on 400 degrees for 15 minutes. Uncover & add the can of French fried onions & bake for another 5 minutes.

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1/2 cup italian dressing
1/2 cup teriyaki sauce
2 cloves garlic

Ina bowl combine all ingredients; stir.
Add the chicken; cover

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1 chicken, cut into serving pieces, breasts halved
1 1/2 cups red wine
1 cup chicken stock
1/2 lb. chopped mushrooms
1 onion, chopped
4 strips bacon, chopped
3 cloves garlic, chopped
some flour
salt and pepper to taste

Render the bacon until almost done and remove from pan. Season and flour
the chicken, then brown in the bacon fat. Bring the bacon back into play
and add onions and garlic and cook until translucent. Add mushrooms, cook
for two minutes then add wine and stock. Cover and cook about 25 minutes,
turning chicken once. This is called the fricassee method. Remove lid and
chicken, and gently simmer the liquid to thicken. This is good with rice,
potatoes, whatever. So there you have it. One pan... probably a knife and
cutting board. Maybe a fork. Enjoy!

The most economical way to buy chicken will always be whole. Americans tend to think
they have a preference for white meat. Advertisers boasting "all white meat
chicken" have somehow made the rest of the bird sub par. On a global scale,
this country is in the minority. The rest of the chicken (and the world) is
much more flavorful. Due mostly to bone proximity and fat content, the dark
meat boasts the real flavor of chicken. I bought a chicken for $4.50 last
week and it even came with two breasts. See how much breast you can get for
that price.

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