The best thing about this dish, aside from the taste, is how simple it is. That and the chicken is cooked in bacon grease, which might just be one of the greatest things ever. I think I’ll cook everything in bacon grease from now on.
2 chicken breasts
3 pieces of bacon
1/2 small onion (any kind will do) – sliced
In a large skillet, cook the bacon to your desired perfection. I like my bacon crispy so I cooked mine for about 3 minutes, flipped it then cooked for another 5. That’s some seriously crispy bacon. Chop up the bacon into smaller pieces. Remove it from the pan, if needed. Add the sliced onion into the bacon grease. Cook until the onions are soft.
Add the chicken into the pan and cook for 4 minutes each side, or until cooked through. When flipping, top the chicken with the bacon and onions. If there is grease left in the pan that has not already been absorbed, continue to spoon it over the chicken as it finishes cooking.
That’s it! Serve the breasts with the bacon and onions on top and that is all the chicken needs! No meal is complete without a bottle of wine so try a nice Pinot Noir with this dish! I served it alongside an heirloom tomato caprese for contrast. While you do that, check out my latest short story in November’s issue of Foliate Oak! http://www.foliateoak.com/carrie-lynn-barker.html