Garlic Bacon Chicken
Prep Time: 30 mins
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
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
Instructions
1. Pound chicken breasts with mallet until 1/2 inch thickness
2. Season chicken with salt and pepper
3. Coat chicken in flour
4. Cook bacon over medium-high heat until crisp, remove from pan and set aside
5. Add butter to the bacon drippings and melt
6. Add chicken. Cook 4-6 minutes or until chicken reaches 165 degrees internally
7. Remove chicken from pan
8. Add garlic, rosemary and pepper flakes to pan. Cook for 2 minutes. 9. Stir in broth and bring to a boil
10. Return chicken and bacon to pan and thoroughly coat with juices.
2. Season chicken with salt and pepper
3. Coat chicken in flour
4. Cook bacon over medium-high heat until crisp, remove from pan and set aside
5. Add butter to the bacon drippings and melt
6. Add chicken. Cook 4-6 minutes or until chicken reaches 165 degrees internally
7. Remove chicken from pan
8. Add garlic, rosemary and pepper flakes to pan. Cook for 2 minutes. 9. Stir in broth and bring to a boil
10. Return chicken and bacon to pan and thoroughly coat with juices.
COOKING TIPS
- 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.
- 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.
| Chicken Pieces Description | Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
|---|---|---|
| Bone-In Leg Quarters Thighs Breast/Split Breast | 170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
| Boneless Thighs Breast/Split Breast Tender Strips | 165°F | 10-15 minutes 15-20 minutes 10 minutes |
| Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs | 180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |
