Chicken Pepper Bacon Melts Recipe


Prep Time: 30 mins
Cook Time: 30 mins
Yield: 4-6 servings


Ingredients:

•     ½ pound bacon slices (8 strips)
•     1 large red bell pepper, about 8 ounces cut into thick strips
•     8 ounces (in weight) sweet onion such as Vidalia, cut into thick strips (one medium to large onion)
•     1 cup all-purpose flour
•     1 teaspoon kosher salt
•     ¼ teaspoon freshly ground black pepper
•     2 whole eggs
•     2 tablespoons whole milk
•     1 ½ cups bread crumbs
•     1 pound boneless skinless chicken breast cut into four portions and pounded to ¼ inch thick
•     Oil for frying
•     ¾ cup condensed cream of chicken soup, see our homemade recipe here
•     ¼ cup whole milk or light cream
•     4 thick slices Fontina cheese, total 8 ounces

Instructions:

1.     In a large sauté pan, cook bacon to just under crisp (still slightly chewy). Drain on paper towels and reserve bacon fat.
2.     Leave two tablespoons of bacon fat in the pan and reserve the remaining fat for later in this recipe.
3.     Heat the pan to medium heat and add peppers and onions and cook over medium for ten minutes. Pour into a bowl and set aside.
4.     Preheat oven to 350 degrees F.
5.     Add salt and pepper to flour and place in a pie plate.
6.     Place the two eggs and two tablespoons of milk in a large bowl and whip.
7.     Place bread crumbs in a second pie plate.
8.     After chicken has been pounded, dip in flour, shake off excess, dip in egg then in bread crumbs and hold on a plate or platter.
9.     In the same pan you used to cook the peppers and onions, add remaining bacon fat and top it off with vegetable oil to about one half inch deep. Heat to 350 degrees using a candy thermometer to test.
10.     Line a sheet pan with foil.
11.     Fry two pieces of chicken at a time browning on each side and removing to waiting sheet tray. It is not necessary to cook completely through as it will finish in the oven so cook just to a nice golden brown on both sides.
12.     Mix the condensed cream of chicken soup with the quarter cup of milk or cream and microwave until hot. Divide this over the tops of each fried chicken portion.
13.     Next, divide the cooked onion and peppers evenly over the tops of the portions.
14.     Top each with two slices of bacon and then divide the cheese between each portion.
15.     Bake uncovered for 10-15 minutes or until the cheese has fully melted and starting to brown.
16.     Remove from oven and serve with your favorite side.

Simply spread the cake batter in an 8×8 baking dish, cover it with foil and place that baking dish in a 13×9 baking dish.  Then pour about 3 cups of water into the 13×9 pan and bake as directed.

The extra moisture from the water bath will give the cake its signature texture.

My family loved this Mexican Corn Cake.  They devoured the entire pan of it in one sitting.  This is definitely one recipe that I will be making again!

There is a popular Mexican restaurant chain that makes an incredible side dish called Mexican Corn Cake.  The first time I ordered it, I didn’t know what to expect.  But after the first bite, I was in love.


Mexican Corn Cake Recipe

Prep Time : 10 mins
Cook Time : 1 hrs
Total Time : 1 hrs 10 mins
Course: Side Dish


Ingredients

•     1/2 cup salted butter softened
•     1/3 cup masa harina
•     1/4 cup water
•     2 cups frozen corn thawed
•     1/4 cup P.A.N. cornmeal
•     1/3 cup sugar
•     2 tablespoons heavy cream
•     1/4 teaspoon salt
•     1/2 teaspoon baking powder

  See Full Recipe please visit : Mexican Corn Cake

Ingredients:

For the cauliflower rice:

• 2 medium heads cauliflower, cut into florets
• 1/4 cup (60ml) extra-virgin olive oil
• 1 teaspoon salt, plus more to taste

For the stew:

• 1 tablespoon grapeseed oil or extra-virgin olive oil
• 1 medium yellow onion, roughly chopped
• 2 teaspoons minced garlic (about 2 cloves)
• 3 cups (720ml) vegetable broth
• 2 (14.5-ounce/411g) cans whole tomatoes with their juice
• 1 1/2 tablespoons minced fresh ginger
• 1/4 teaspoon red pepper flakes
• 4 cups (570g) peeled and roughly diced orange-flesh sweet potatoes
• 3 cups (210g) chopped broccoli florets
• 4 cups (120g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)
• 1/3 cup (43g) roasted almond butter
• 1/2 cup (14g) loosely packed finely chopped cilantro
• 1 medium avocado, pitted, peeled, and sliced
• 1/2 cup (80g) sliced raw almonds

Optional Boosters:

• 1/4 cup (35g) shelled hemp seeds
• 1 tablespoon chia seeds (black or white)
• 1/4 cup (10g) pea greens

Read More: Sustenance Stew with Sweet Potatoes and Swiss Chard


For More Favorite Meatless Lunch/Dinner ideas:

General Tso's Cauliflower



Crispy cauliflower in a sweet chili sauce is the best way to describe this sticky sweet and addictive General Tso’s Cauliflower and I wont be wrong if I say that this is better than take out!Its Vegan and Gluten Free too read more.....

Vegan Potstickers 




These vegan potstickers are better than takeout with a tasty mushroom and veggie filling and homemade wonton wrappers to ensure that they’re vegan! Once you’ve mastered these bad boys, you’ll never order takeout again read more....


Sweet Potato Vegetarian Skillet Lasagna


Vegetarian skillet lasagna loaded with sweet potato, mushrooms, spinach and herbs and topped with tons of cheese, roasted chickpeas for crunch and basil pesto read more....

Mexican Corn Cake

 There is a popular Mexican restaurant chain that makes an incredible side dish called Mexican Corn Cake.  The first time I ordered it, I didn’t know what to expect.  But after the first bite, I was in love read more....