Ingredients
- 4 Miller Poultry Boneless Chicken Breasts
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup all purpose flour
- 4 strips of bacon – chopped
- 2 tbsp butter
- 2 tsp fresh rosemary – minced
- 4 cloves of garlic – sliced thin
- 1/4 tsp crushed red pepper
- 1 cup chicken broth
Cook Time: 30 min
Cooking Instructions
Chicken:
- Pound chicken breasts with mallet until 1/2 inch thickness
- Season chicken with salt and pepper
- Coat chicken in flour
- Cook bacon over medium-high heat until crisp, remove from pan and set aside
- Add butter to the bacon drippings and melt
- Add chicken. Cook 4-6 minutes or until chicken reaches 165 degrees internally
- Remove chicken from pan
- Add garlic, rosemary and pepper flakes to pan. Cook for 2 minutes.
- Stir in broth and bring to a boil
- Return chicken and bacon to pan and thoroughly coat with juices.
Ingredients
- 4 Miller Poultry Boneless Chicken Breasts
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup all purpose flour
- 4 strips of bacon – chopped
- 2 tbsp butter
- 2 tsp fresh rosemary – minced
- 4 cloves of garlic – sliced thin
- 1/4 tsp crushed red pepper
- 1 cup chicken broth
Cook Time: 30 min
Cooking Instructions
Pound chicken breasts with mallet until 1/2 inch thickness
Season chicken with salt and pepper
Coat chicken in flour
Cook bacon over medium-high heat until crisp, remove from pan and set aside
Add butter to the bacon drippings and melt
Add chicken. Cook 4-6 minutes or until chicken reaches 165 degrees internally
Remove chicken from pan
Add garlic, rosemary and pepper flakes to pan. Cook for 2 minutes.
Stir in broth and bring to a boil
Return chicken and bacon to pan and thoroughly coat with juices.
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.