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Santa Barbara Chicken |
Serves: 8
Print this Recipe
8 chicken large (2 1/2 to 3 lb. total), skin removed
1 cup avocados mashed (about 2 medium)
12 slices bacon fried crisp and crumbled
1/2 cup green onions thinly sliced
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
4 ounces jarlsburg cheese shredded (about 1 cup)
1 cup bread crumbs fine dry
1 teaspoon lemon pepper seasoning
1 cup butter or margarine, melted
Lemon wedges
Place one chicken breast half at a time, shiny-side down, between two sheets of waxed paper. With a wooden mallet or rolling pin, flatten to 1/4 -inch thickness. Peel off waxed paper.
In a small bowl, stir avocados, bacon, green onions, lemon juice, salt and hot pepper sauce until well blended.
Place about 3 tablespoons of the avocado-bacon mixture and 2 tablespoons of the cheese in center of each breast. Fold breast over and enclose mixture, tucking in ends. Fasten with wooden picks.
On a sheet of waxed paper, mix bread crumbs and lemon pepper. Dip chicken into butter or margarine, then into seasoned bread crumbs, coating well. Place in a shallow 2-quart baking dish. Pour remaining butter or margarine around chicken. If making ahead, cover and refrigerate up to 1 hour.
Bake in a preheated 400° oven for 15 minutes. Baste with butter or margarine and bake 10 to 15 minutes longer or until chicken is tender. Remove wooden picks.
Serve with lemon.
Santa Barbara Chicken comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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