Yield: 4-6 servings
� pound bacon slices (8 strips)
1 large cherry-red bell pepper, close 8 ounces cutting into thick strips
8 ounces (in weight) sweetness onion such every bit Vidalia, cutting into thick strips (one medium to large onion)
1 loving cup all-purpose flour
1 teaspoon kosher salt
� teaspoon freshly put down dark pepper
2 whole eggs
2 tablespoons whole milk
1 � cups breadstuff crumbs
1 pound boneless skinless chicken thorax cutting into 4 portions as well as pounded to � inch thick
Oil for frying
� loving cup condensed cream of chicken soup, run into our homemade recipe here
� loving cup whole milk or lite cream
4 thick slices Fontina cheese, sum 8 ounces
- In a large saut� pan, laid bacon to simply nether crisp (still slightly chewy). Drain on newspaper towels as well as reserve bacon fat.
- Leave ii tablespoons of bacon fatty inwards the pan as well as reserve the remaining fatty for subsequently inwards this recipe.
- Heat the pan to medium oestrus as well as add together peppers as well as onions as well as laid over medium for 10 minutes. Pour into a bowl as well as laid aside.
- Visit Chicken Pepper Bacon Melts @ afamilyfeast.com for sum instructions.