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Breaded Chicken with Bistro Style Potatoes

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  • 1 pound breaded Chicken Breast Fillets or chicken nuggest
  • 4 slices bacon
  • 1 onion medium, halved and sliced
  • 1 bay leaf large, broken in half
  • 1/2 teaspoon dried thyme crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 potatoes sliced 1/8 inch thick, about 1 -1 1/2 pounds
  • 1/4 cup hot water
  • 1 teaspoon chicken bouillon
  • Chopped Parsley (optional)

Prepare Breaded Chicken Breast Fillets as directed on package.

For potatoes, preheat oven to 350°.

In a large skillet over medium heat, sauté bacon until almost done. Remove bacon and set aside. Drain off and reserve bacon drippings. Return skillet to heat.

Add onion, 1 tablespoon of the bacon drippings, bay leaf, thyme, salt and pepper. Sauté onion until limp. Remove onion and bay leaf; set aside.

Sauté potatoes in 1 tablespoon of the bacon drippings, adding more if needed, for 5 minutes or until potatoes begin to brown on edges. Stir in bacon and onion. Transfer to a shallow 1 1/2 -quart baking dish or 9-inch pie plate.

In a small bowl, stir water and bouillon granules. Pour evenly over potato mixture.

Bake for 30 to 35 minutes or until potatoes are tender and top is golden. Remove bay leaf. If desired, sprinkle with parsley.

Freezer Cooking

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