Cheesy Bacon Chicken Bake with Truffled Potatoes

4 Chicken breasts
1/2 Cup White Wine
1 Package bacon
1 Sweet onion
1 Package Baby Bella Mushrooms
1 Package White Mushrooms
1 Can Cannelini Beans (rinsed and drained)
1/2 Cup Chopped or Shredded Swiss Cheese
3/4 Cup Shredded Cheddar Cheese
3/4 Cup 3 Cheese Blend (Including Asiago and Parmesan)

Bake chicken at 350 in baking dish with olive oil, white wine and salt and pepper. Remove from oven and Cut into strips about 1 inch wide.

Cook bacon and cut into 1 inch pieces.

Chop the onion and quarter the mushrooms, add to pan with butter and olive oil and saute until they have browned.

In a large baking dish rub butter over bottom of dish in a thin layer (as though you were greasing a baking pan)
Place strips of chicken in a single layer across the bottom, top with 3 cheese mixture and add beans, then onions and mushrooms, salt and pepper. Add remaining cheeses. Bake in oven at 350 for 10-15 minutes or until well melted.

Truffled Potatoes

Package White fingerling Potatoes
Truffle Olive oil
1 Large Sweet Onion

Wash and dry the potatoes. Cover baking pan with Truffle Olive oil and add potatoes. Toss so each potato is well coated. Chop onion in strips and add. Sprinle salt and pepper and let sit 30-40 min before baking. Bake at 350 for 35 min or until a fork goes in smoothly. During baking make sure to toss the potatoes so they stay well coated in the truffle flavor.

For a vegetable with this meal I served broccoli with a cheese sauce and the flavors all complimented each other well.



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