Recipe from Food Nanny Cookbook
serves 4 | time: 30mins
3/4 lb bacon, cooked and torn/cut into pieces
4 small boneless/skinless chicken breasts
Fresh ground black pepper
2 Tbs olive oil
2 cups sour cream
1/4 cup milk
1 7oz can of Chipotles in Adobo Sauce
1. Start frying bacon. If you are like me and have a hard time doing multiple things in the kitchen at once. Or if you are also like me and hate bacon grease popping on you and hide behind a screen then cooking bacon in the oven may be a better option. 🙂 lay bacon on a baking sheet that is lined with foil. Bake at 400 for 10-15mins, or until bacon reaches desired crunchiness.
2. Pound chicken breasts with meat mallet.
3. sprinkle generously with black pepper
4. In a large frying pan over medium heat add the olive oil. Saute the chicken for about 3 min. per side. Remove from heat.
5. Place the sour cream, bacon pieces, 1 to 2 chipotles from the can and 1/4 cup milk in a food processor or blender and blend well.
6. Pour the sauce over the cooked chicken and return to medium heat and bring to a boil. Stir the sauce into the chicken juices. Cover and let simmer until the chicken is fully cooked and sauce is like gravy.
Serve with rice and corn tortillas.
- 50-ish caramels (11-13oz)
- Chocolate Cake Mix (Devil’s Food)
- Evaporated Milk (divided)
- 1/2 c. butter (melted)
- Chocolate Chips (however much you want, but about 1 c.)
- Mix the cake mix with the butter and 1/3 c. evaporated milk
- Divide the mix into two, press half into the bottom of an ungreased 9×13 pan and bake for 6 minutes at 350°F
- Melt the caramels with 1/3 c. evaporated milk
- Pour the melted caramel mixture onto the baked brownie bottom
- Sprinkle chocolate chips over the caramel
- Drop the remaining cake mixture over the top
- Bake at 350°F for 15-20 minutes
- Try not to eat all of them in one-sitting (maybe this last step is only necessary for me, but we can all probably use the reminder. . .)
p.s. Thanks for the recipe Mom!