This is my first time participating in a Recipe Swap, and I could not be more excited. This particular recipe swap that I participated in was called, Blogger’s Choice. I could not wait to receive the blog that I had been assigned. The Taste of Home Cooking sets this up for all of us, Thanks! When I got the news that it was Hezzi-D’s Books and Cooks, I was thrilled. I had already been eyeing this wonderful Country Club Chicken. This blog has so many yummy treats to choose from, here are a few others that were in the running: Buffalo Chicken Bites, English Muffin Bread, Bailey’s Irish Cream Cupcakes, and Halloween Cake Pops. But, as you can see, the Country Club Chicken prevailed.
This is the perfect meal for this almost fall-weather. It uses green apples, mushrooms, onions, bacon, and chicken all on top of pasta, and the sauce. Yes, there is a sauce, it includes chicken stock and cream cheese. This is an indulgent comfort food and it was so delicious. I made it just as her recipe states and it was perfect. This was such a great meal and it is even husband approved. It just bursts with flavor and has such great depth. Make this recipe, soon. It is that delicious.
Source: Hezzi-D Books and Cooks, via Kayotic Kitchen
1 lb. of Spaghetti
4 Chicken Breast
1/2 Large Onion, minced
1 Garlic Clove, minced
5 ounces of Mushrooms, sliced
1/2 cup of Chicken Broth
4 ounces of Cream Cheese
4 slices of Bacon
1/2 cup of Dry White Wine
1/2 cup of Sharp Cheddar Cheese, shredded
1 Green Apple, minced
1 teaspoon of Black Pepper
1 teaspoon of Salt
First, pre-heat your oven to 350 degrees.
Now, get out a skillet and cook your bacon over medium-heat, until crispy. While your bacon is crisping, season both sides of the chicken breast with salt and pepper. When the bacon is done, dispose of the bacon grease, except for about 2 teaspoons.
Next, cook your chicken in the same skillet with the 2 teaspoons of bacon grease. You want to get a nice pretty brown color on both sides of the chicken. Remove the chicken from the skillet into a 9×13 in. oven-safe pan.
Now, place the onions and garlic into the skillet and season with the salt and pepper, cook for 3-4 minutes. Next, add the mushrooms, cook for 3 more minutes. Lastly, add the apples and cook for 2 more minutes.
Now, stir in the crumbled bacon and white wine. Let the mixture heat back up about 1-2 minutes, and add the chicken broth, cream cheese, and cheddar cheese. Stir until all of the cheeses have melted and pour the sauce on the chicken breast. Top each chicken breast with the remaining pieces of bacon, split in half and bake for 25 minutes.
While the chicken is baking, prepare your spaghetti, according to package, al dente, and drained.
Finally, place each chicken breast on top of the spaghetti and serve with sauce and garnish with parsley.
The Barbee Housewife