Razzle Dazzle Recipes - Recipes for St. Patrick's Day
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Roast Breast of Chicken with Cabbage and Bacon Recipe

6 slices bacon, cut crosswise into 1/4-inch strips
2 T. canola or vegetable oil
4 boneless, skinless chicken breast halves
2 medium onions, thinly sliced
2 medium cloves garlic, peeled and minced
2 C. shredded green cabbage
2/3 C. homemade chicken stock or canned low-sodium broth
2 T. whipping cream or half-and-half
2 T. butter
salt and freshly ground black pepper to taste

Preheat oven to 375. In a large skillet, cook the bacon over medium heat until crisp. Drain on paper towels. Pour grease from pan.

In a large ovenproof skillet set on medium-high heat, heat a tablespoon oil. Add chicken and brown lightly, about 2 to 3 minutes on each side. Transfer the pan to the oven and bake chicken 15 minutes, or until cooked through.

In the pan in which the bacon was cooked, heat the remaining tablespoon oil over medium heat. Saute the onions and garlic 5 minutes. Add cabbage and mix well. Add stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender, about 10 minutes. Add cream and cook until thickened. Stir in the butter and add the bacon. Season with salt and pepper.

Slice the chicken, stir into the cabbage and serve.



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