Saturday, January 05, 2008
Chicken with Bacon and Rosemary
Total Time: 32 minutes
Make Again: Yes
Recipe Source: Cook's Country (October 2005)
I use boneless chicken a lot cut up in various things or with stir-fries, but rarely do the full breasts. But this is a recipe that works really well, and produces delicious breasts with lots of flavor. Mine took longer than the suggested 8 minutes to cook, but it was still a quick dish to make. I will definitely make these again, if I have some rosemary on hand.
The sauce called for a little bit of lemon which I forgot to add, and I don't think it suffered. I served on egg noodles which was very good with the sauce.