The name of this recipe � Chicken Pepper Bacon Melts � really says it all. This is a simple and delicious weeknight dinner that the entire family will love!
Yield: 4-6 servings
INGREDIENTS
� pound bacon slices (8 strips)
1 large red bell pepper, about 8 ounces cut into thick strips
8 ounces (in weight) sweet onion such as Vidalia, cut into thick strips (one medium to large onion)
1 cup all-purpose flour
1 teaspoon kosher salt
� teaspoon freshly ground black pepper
2 whole eggs
2 tablespoons whole milk
1 � cups bread crumbs
1 pound boneless skinless chicken breast cut into four portions and pounded to � inch thick
Oil for frying
� cup condensed cream of chicken soup, see our homemade recipe here
� cup whole milk or light cream
4 thick slices Fontina cheese, total 8 ounces
INSTRUCTIONS
- In a large saut� pan, cook bacon to just under crisp (still slightly chewy). Drain on paper towels and reserve bacon fat.
- Leave two tablespoons of bacon fat in the pan and reserve the remaining fat for later in this recipe.
- Heat the pan to medium heat and add peppers and onions and cook over medium for ten minutes. Pour into a bowl and set aside.
- Visit Chicken Pepper Bacon Melts @ afamilyfeast.com for full instructions.