Benita Crocker Episode Six

Italian Chicken

...this has alot of prep work, well not alot, but if you're planning to make this it's best if you start the process the day before or early in the AM to get the flavoring right.

• Package of chicken breasts
• 1 bottle italian dressing
• 1 onion
• 1 pack Swiss cheese
• Bacon crumbles (I use turkey bacon)
• 1 jar sliced mushrooms

Chicken breasts...thaw them, if they are already thawed, soak them for an hour or two in cool water, a bit of salt, and vinegar...this will flavor the chicken ever so slightly as well as draw the blood out of the chicken. I then take a knife and cut off excess fat and skin that's left on the chicken breasts and place into a bowl, before I move onto the next chicken breast I stab the chicken I just cleaned with a knife a couple times. Repeat until all chicken is cleaned.

Chop one large onion into small pieces and place in bowl with chicken.

Empty bottle of Italian dressing into bowl with chicken and onion. Mix well so that all chicken is coated.

Cover and place in fridge over night (or a couple hours...just know the longer you marinate, the better the flavor).

Line a shallow baking dish with marinated chicken, pour a thin layer of the italian dressing into dish as to prevent scorching of the chicken, cover chicken with the onions from the bowl.

Layer Swiss cheese over chicken and onions, then cover with bacon crumbles and mushrooms.

Bake at 350 for approximately 30 minutes. You should still have some of the dressing at the bottom of the dish...if you don't you've cooked it too long. If you're not sure if it's cooked long enough, cut into a piece of the chicken...is it white? Then it's done.

Add whatever sides you'd like, I used rice and yams.

Bon appetite bitches!