• 4 Breasts Chicken, boneless
• 6 Ounces Bacon, chopped
• 10 Stems Chives, 6 inch
• 2 Tbsp Corn Starch
• 14 Ounces Chicken Stock
• Black Pepper, to taste

Fry bacon in large non-stick skillet or fryer. Fry until crisp and fat pools. Remove remaining bacon solids, set aside to cool. Split chicken breasts to divide mass in half, making roughly square portions. Keep pan at at least 300 degrees. Place divided breasts, bone side down, into the hot bacon fat. Cook for about 5 minutes, then verify brownness (top side should be beginning to turn white). Once brown (or golden caramelization), turn breasts over and repeat on opposite side. Once fully cooked, move chicken on to a broiling pan and place into preheated 350 degree oven.

Crumble or mince cooled bacon pieces to the desired texture. Chop chives. Place bacon and chives into a small sauce pan. Heat on low to reactivate remaining fat in bacon. If any drippings or "pan goodies" remain in fryer, deglaze by pouring chicken broth into hot pan, the liquid should sizzle instantly (if it doesn’t, then pan is not hot enough). Gently scrape bottom of fryer to remove any stuck "bits". Cool slightly and pour liquid into sauce pan, add corn starch, salt and pepper. Whisk vigorously until starch is mixed in, then bring to a boil. Gravy will slowly thicken. Once at the desired texture, remove from heat, take chicken out of the oven and serve.

Serving suggestion: with rice.

Preparation Time:
10 minutes

Cooking Time:
25 hours

Yield:
4 servings

Category:
Chicken

Added on Monday, May 25, 2009