Southwestern Chicken With Black Olives |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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My grandmother was a home economics teacher and a fabulous cook. This was one of my favorite meals that she cooked. Now, I make it for my family and it is one of their favorites as well. Ingredients:
2 lbs boneless skinless chicken breasts |
1 (3 ounce) can sliced black olives |
4 -6 slices bacon |
1 (15 ounce) can chicken broth |
1 small onion, chopped |
1 1/2 teaspoons curry powder |
1/2 teaspoon salt |
1/4-1/2 cup butter or 1/4-1/2 cup margarine |
flour, to dredge chicken |
3 -4 cups cooked white rice |
Directions:
1. Preheat oven at 350.
2. Combine flour and salt.
3. Rinse chicken breasts and coat in flour/salt mixture.
4. Lay chicken breasts in single layer in a covered baking dish.
5. Dot with pats of margarine.
6. Bake, covered for 30 minutes.
7. While the chicken is baking, fry bacon in large skillet. Remove bacon and set aside.
8. Saute chopped onions in bacon drippings.
9. Add olives, curry and salt.
10. Crumble bacon and add to mixture.
11. Add chicken broth.
12. Simmer broth mixture for 5-10 minutes.
13. Pour mixture over chicken in baking dish.
14. Bake uncovered for 30-45 minutes.
15. Serve over rice.
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