hosted by Laverne Diede & Rhonda Fitterer
Almond Bacon Chicken and Hash Brown Potato Salad
- Almond Bacon Chicken
- 4 bacon strips
- 4 boneless Skinless chicken breast halves
- 1/4 tsp pepper
- 1 can (10-3/4 oz.) condensed cream of onion soup, undiluted
- 1/4 cup chicken broth
- 1/4 cup sliced almonds, toasted
In a microwave, cook bacon on paper towels on high for 1-3 minutes or until partially cooked. Wrap a bacon strip around each chicken breast. Sprinkle with pepper. Arrange in an 8-in microwave save dish. Cover and microwave on high for 7 minutes; drain.
In a bowl, combine soup and broth; cover and microwave for 2 minutes. Spoon around chicken. Cook, uncovered, 5-7 minutes longer or until juices run clear. Let stand for 5 minutes before serving. Sprinkle with almonds.
Hash Brown Potato Salad
- 5 bacon strips, diced
- 6 green onions, sliced
- 1 package (1 pound) frozen cubed hash brown potatoes
- 1/4 cup white wine vinegar or cider vinegar
- 1/2 tsp celery salt
Place bacon in a 1 – 1 -1/2 quart microwave safe bowl. Cover and microwave on high for 5 – 6 minutes or until bacon is crisp. Remove with a slotted spoon to paper towels to drain. Add onions to the drippings; cover and microwave on high for 1 minute. Add to potatoes; cover and cook on high for 10 minutes, stirring several times. Add vinegar, celery salt and bacon, toss.
