I thought I'd share a spectacular recipe-ish thing that I (sort of) made up.

And it's easy. REALLY easy.

It has been dubbed: Effin' Delicious Chicken. For good reason. You'll see why.

Let's get started!

First, you need Butter. (Yes, with a capital B.) The real stuff--not that sissy Country Crock. I use a lot of it. You don't (necessarily) have to. But you should.

Flat leaf parsley. Same idea as the butter. You don't even have to chop it up. How easy is that?

Garlic. I chop mine. More garlic flavor that way. If you want it less garlicky, thrown in whole cloves. Or crushed ones. Yep. That's how it works.

Chicken Thighs--however many you need. You can use breasts or whatever if you want--but WHY? (Seriously.)

Bacon. Slices of it. Enough of them to cover the chicken. I cut them in half, but you do whatever you want. Just put the bacon on the skin. (hehe.)

Pop everything into a baking dish. Then the chicken. Then put the bacon on top. Cover with foil. Bake at 350 for about an hour. Then uncover. Bake longer. Til the bacon's crispy. This whole process usually takes about 15 minutes--but if you're impatient, you can always pop the whole deal under the broiler. Just be careful. Nobody likes burnt bacon.)

Now, while the chicken is baking away, it wouldn't be right not to make something to go with it--even if it IS good enough to eat the entire pan of bacon-y scrumptiousness on it's own. That's where the polenta comes in.

That's pretty easy too. You have two options. You can be SUPER lazy and buy tubes of pre-made polenta at the market, slice it into rounds, top with mozzarella and Parmesan, and bake til the cheese is bubbly...which is fine. Just lazy.

Or, you can make your own polenta--any basic polenta recipe will do, I use the one in my handy-dandy Better Crocker cookbook. Mhmm. See, once the polenta is 'done'...you layer it with butter, mozzarella, and Parmesan...and then top with MORE cheese...and bake it for about 20 minutes. At 350. How convenient, right? Add a salad--not an iceberg salad, for crying out loud, be creative--and you're good to go.

By the time the polenta's done, everything should be ready. And DELICIOUS.

 
 

Hold on to your hats and your tastebuds, folks--this is gonna get a little messy. And it just *might* blow your mind. Are you ready? Sure you are. Here it is: the Swine Flu Supper.

The first step is to gather up all the items you're gonna need to concoct this mess (don't worry, I made a list):

Boneless Chicken--either breast or thigh...it doesn't really matter as long as it's boneless. One piece per person is usually enough, unless you're feeding a Bubba (but that's another blog).

Bacon--peppered or smoked--whatever you like. Probably 2-3 slices per piece of chicken.

Flour--all-purpose is good...ah...and just get the whole bag out. I never measure, so I really have no idea how much you'll need. (If your one of those people who freaks out without an exact measurement, use a cup to start with. Add more when you need it. And you will. haha!)

Seasonings--this is the fun part. You want Latin? Add taco seasoning to the flour. You want Southern comfort food? Just mix in some salt, pepper, and a little paprika. If you want the really, really good stuff (and if you love garlic, like I do) add a couple tablespoons of Garlic Garni and some black pepper (a couple teaspoons, IDK.). *That* is fantastic. [You can also mix a bit of that with some melted butter and brush it over thawed/partially baked frozen yeast rolls--and you'll think you've died and gone to heaven. seriously.]

Vegetable or Canola Oil, heated in a (preferably cast iron) deep skillet. Needs to be about 1-1.5 inches deep.

You'll also need an egg and a bit of milk--just beat em up and leave in the bowl for a sec.

1 toothpick per bacon slice, soaked in a bowl of water for at least 15 minutes. (You'll see why in a minute. Just do it.)

Now, if you're like me, you like your chicken to be flavorful--this requires a marinade. The simplest way to do this is to pop your chicken pieces into a ziploc bag with a few glugs of zesty Italian dressing and a few splashes of worchestershire sauce. Refridgerate for at least half an hour, and then you're ready to TCB.

On to the fun part--getting messy. I'm going to assume you're all somewhat familar with the process of breading something to be fried. You've at least eaten fried stuff, right? Of course ya have. Mix your desired seasoning combo into your flour in a pie plate. Put your eggy mixture next to that, and make sure you have your pan ready to cook.

Pat your chicken pieces dry, and wrap each piece in 2-3 bacon slices. This is where those soggy toothpicks come in--use them to keep the bacon in place. It works best if you push them all the way through, and then push them back in on one side so that they're barely poking through.

Next, dredge the bacon-wrapped chicken pieces (ie, put em) in the seasoned flour. Move them from there into the eggy mix, and then back into the flour. Make sure everything gets wet and then floured again--this is what makes the crispy crust so yummy!

After each piece is battered, gently place them in the hot oil. (Again, make sure the oil is all hot and bothered BEFORE you add the chicken. It's very important.) Once the first side is just about browned up--use a fork and your tongs (you know not to pierce your meat while cooking, right? Don't do it. It's BAD.) to remove the toothpicks. Be easy, we're dealing with hot oil here--use the fork to hold the chicken down, tongs (or your fingers, if you're brave/have hands made of asbestos) and pull the toothpicks out. Then flip the chicken pieces (with the tongs! don't use your hands!) and finish cooking.

Tada! All done. (Don't forget to turn the burner off...not that I've ever left it on and filled the entire house with smoky ick...but, yanno...just make sure you turn it off.)

Now, as far as side dishes go, you have options. You could make fried potatoes--with onions if you wanna get REALLY into the Southern thang--or you can just whip up some mashed potatoes, top em with a little gravy (which you could make yourself...or you could take some help from the store and stir up some packaged gravy.)

If you can get ahold of some fresh corn, shuck em, put em on sheets of foil along with butter, and some Garlic Garni or a little salt and pepper, wrap em up, and bake for about 15 minutes on 375.
Or you can just serve up Ma's old fashioned red beans--which take a while to make, but they're good.

If you're really into the whole plating thing, you could crisp up a couple pieces of bacon and crumble them over the chicken--or the mashed potatoes, whichever you want. I usually just pile it all on a plate and chow down, but hey, whatever floats your boat.

 
 

Multi-textural Chicken-Bacon Wraps--quick lunch or dinner--or a fantastic party snack--just cut into bite-sized wrap-wiches after toasting!

2 grilled seasoned chicken breasts, shredded

6 slices cooked bacon, chopped

4-6 flour or white corn tortillas

1 avocado, diced

1 roma tomato, seeded and diced

1/4 yellow onion, finely chopped
 
1 clove garlic, minced

juice of 1 lime

cilantro, finely chopped

spices: 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp cumin, 1/2 Tbsp chili powder and red pepper flake to taste

Monterrey jack and/or cheddar cheese (grated)

Mix chicken (may be used cold or warmed), bacon, avacado, tomato, onion, garlic, lime juice, and spices. Fill tortillas with mixture, top with cheese and cilantro, and fold. Place wraps on heated griddle, coated with cooking spray or a small amount of unsalted butter. Toast on both sides. Remove from heat and enjoy!