6 Chicken breast halves with or without skin
1 cup flour
1 1/2 tsp sea salt
1 tsp garlic minced
1 tsp black pepper
1 tsp dried thyme or 1 tbsp fresh snipped thyme
1 tsp dried oregano or 1 tbsp fresh snipped oregano
1 tsp dried basil or 1 tbsp fresh snipped basil
1 bay leaf
2 tbsp fresh snipped or 1 tbsp dried parsley leaves
12 bacon slices
1/2 cup chopped leek or onion
1 large poblano pepper or your favorite sweet or hot pepper
1 cup fresh mushrooms, white button or shiitakes are good choices
12 baby carrots
12-16 oz frozen green peas or pea pods (optional) or fresh or canned OR
1-2 cup fresh chopped broccoli or frozen(Also optional)
1/2 cup diced canned or fresh pimento chopped
8 oz chicken stock/broth
1/2 cup balsamic vinegar
8 0z shredded mozzarella
Par boil carrots & peas if using fresh peas, if using frozen put down to thaw
coat chicken with flour, save leftover flour
fry bacon & remove from skillet to drain on paper towel
preheat oven to 350 degrees
saute chopped leek, poblano pepper & fresh pimento pepper & broccoli if using & mushroom in bacon grease
when done drain and remove adding to large baking dish
fry chicken in remaining bacon grease until well browned saving remaining grease
salt & pepper while browning
remove chicken to baking dish when browned
add drained carrots and pimento if using canned to chicken
If using frozen or canned peas add now
add garlic, thyme, oregano, parsley, basil & bay leaf
crumble bacon & add to chicken
add remaining flour (Needs to be about 2 Tbsp) to skillet in any remaining bacon grease 1 tbsp+ of oil may be added
thoroughly brown flour
add broth & vinegar cooking til bubbly
cover the chicken with this mixture
If you wish add 1/2-1 cup toasted almonds or pecans or cashews or macadamia nuts (optional)
cover baking dish, foil is a good cover
bake 40-50 minutes until broth is bubbling & thickening
remove bay leaf
sprinkle with cheese
let set 5-8 minutes and serve
Great served on rice with salad and garlic bread.