Cheese and Bacon Chicken

A community recipe by Coffee Dance

Not tested or verified by Nigella.com

Introduction

This is the easiest chicken bake I know, and absolutely delicious. The first time I ate it, I fell in love with it. Unfortunately, I cannot really list amounts. You use as much as you find at home, and it also depends on how much cheese you like. Don't let the blanks discourage you from trying this; it's wonderful both hot and cold, and really easy to make.

Ingredients

Serves: 4

Metric Cups

1 chicken breast (cut into big chunks)
cheese
flour (for dipping)
eggs (for dipping)
1 packet bacon strips
salt

1 chicken breast (cut into big chunks)
cheese
flour (for dipping)
eggs (for dipping)
1 packet bacon strips
salt

Method

Cheese and Bacon Chicken is a community recipe submitted by Coffee Dance and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat your oven to 180°C.

Get yourself a fire-proof dish, and line this dish with the bacon strips so they cover the bottom and reach up to the sides of your dish.

Cut the chicken breast into bigger chunks, salt them (don't overdo it though as the bacon and the cheese are also quite salty), and put them aside.

Prepare some flour in a plate. Scramble the eggs in another. Grate the cheese.

Now comes the fun part. Sprinkle some grated cheese onto the bacony bedsheet, then dip the chicken breasts in the flour and the eggs, and place enough into the pan to create a layer of birdy goodness on top of the cheese.

Sprinkle more grated cheese on to cover the layer of chicken, and carry on layering the ingredients until there is nothing left. You can also put some strips of bacon between the layers, but it's still wonderful without it.

Fold back the bacon strips that reached out to the sides of your dish onto the layers, and cover any visible parts on top with more bacon strips.

It should look like a cake with bacon icing, really. Cover the dish with tinfoil and put it in the preheated oven. Bake it for an hour (more depending on how many layers you have!), then remove the tinfoil and let the bacon turn reddish golden and crispy on top.

I can't tell you how much this dish serves, but even a small dish should be enough for 4 people. I like to offer Greek salad with it, though I often replace the feta with tiny, quartered mozzarella balls, as they are less intensive and seem to complement this simple dish more. Enjoy!

Preheat your oven to 180°C.

Get yourself a fire-proof dish, and line this dish with the bacon strips so they cover the bottom and reach up to the sides of your dish.

Cut the chicken breast into bigger chunks, salt them (don't overdo it though as the bacon and the cheese are also quite salty), and put them aside.

Prepare some flour in a plate. Scramble the eggs in another. Grate the cheese.

Fold back the bacon strips that reached out to the sides of your dish onto the layers, and cover any visible parts on top with more bacon strips.