312. Thelma's Bacon Chicken Recipe
© Bruce Goodman 18 August 2014
Cook bacon in 12″ skillet until crisp. Crumble bacon and set aside.
Sauté chicken breasts over medium heat. Place chicken in baking dish.
Cook onion and garlic in drippings remaining in skillet until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes.
• Everyone in my family loved it!! I absolutely will make this again. Only thing I found wrong was the cook time – Coral
• This was the best chicken recipe I have made in a long time. It’s hard to get my 5 year old to eat chicken so I used beef instead. I would definitely make it again and again!! GREAT RECIPE!!! – Deidre
• I loved this recipe but I cooked it all in the oven. I had a few potatoes which I cubed and placed in the baking dish with the beef as Deidre above suggested, seasoned the potatoes and beef together and added, not only bacon and onions, but mushrooms, chopped chorizo, parsley and paprika. WOW! What a recipe! Thank you! – Lois
• My husband LOVES this dish, I did do a few things different as Lois above suggested. And I substituted red bell peppers for the onions. This bakes up to be one scrumptious meal – Yvonne
• The whole family loved this!!! I left out the garlic. We’re vegan, so I left out the beef and cheese too. The kids even asked for it again the next night – Emily
• I followed the changes suggested above and omitted the meat and replaced the suggested vegetables with chopped cabbage. I boiled the cabbage, then drained it and put a sprinkling of pepper on it with a few dabs of butter. My family went crazy! Hubby just adored it! Thank you! thank you! for such a fabulous recipe!!!!! I will definitely use this recipe again and again – Ida
• I followed Ida’s suggestion above exactly, although I left out the cabbage and just used the butter and pepper. Wonderful! Thank you for the recipe – Maurice
• I left out the butter and pepper suggested above. Quite the simplest bacon chicken recipe in years. And so quick to make. Although next time I’ll use less water. Thank you! It’s genius! Pure genius! – Deborah