Poultry

Poultry

Ingredients:
4 boneless 6 oz. chicken breasts, with skin
1 Tbsp. vegetable oil
1 clove garlic, minced
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8 slices bacon
8 small sprigs fresh thyme
1/2 cup chicken stock or water
1 cup whipping cream
salt and pepper to taste
Preheat the oven to 350° F. Lightly salt and pepper the chicken breasts. Wrap two
pieces of bacon around each chicken breast, forming an X in the middle of the skin side
of each breast. Tuck two sprigs of thyme behind the bacon.
Heat the vegetable oil in a frying pan that can go into the oven over medium high heat.
Place the chicken breasts, bacon side down in the pan and cook until the bacon and
chicken skin is browned. Turn over and cook until the other side is browned. Drain off
the fat and add the stock or water, cream and garlic. Bring to a boil and place in the
oven. Bake uncovered for 15-20 minutes until the cream has thickened. Remove from
the oven and season with salt and pepper.
Chicken Dijon Ranch