Is anyone else having trouble recovering from the Thanksgiving holidays? We survived another all-out traditional Thanksgiving turkey dinner with all the trimmings, and I thought everything turned out very well. However, after that marathon I wasn’t sure I wanted to see the kitchen again, and ended up taking a few days off from cooking completely.
Now I’m back with an all-new creation of my own. Due to circumstances conspiring together, I was unable to do a real menu plan for the week, so I hit the kitchen to see what ingredients were available, and tried to concoct a meal or two as needed. This dish was one of the results.
Served alongside a helping of paprika home fries, I completely made this dish up on the fly. Some of it was from produce and other bits left unused from Thanksgiving dinner, thrown in with one of our home’s staples—boneless skinless chicken.
Recipe: Breaded Skillet Chicken Carbonara
Summary: This breaded skillet Chicken Carbonara is a great one dish meal that mixes up in minutes.
- 3 large boneless skinless chicken breasts
- 1 large shallot, finely diced
- 4 garlic cloves, finely diced
- 2 strips hickory smoked bacon
- 6 T unsalted butter
- 1 cup bread crumbs
- 1/2 tsp salt
- 1/2 pepper
- Preheat oven to 350°
- Thaw chicken and cut into strips about 1/3 inch wide and 2 inches long.
- Finely dice shallot and garlic. Set aside.
- *Cook two strips of hickory smoked bacon in skillet over medium heat until crispy. Remove from skillet and set aside. Pat bacon dry with paper towel and allow to cool. Pour bacon grease out of skillet.
- Once bacon has cooled enough to handle, chop into bits.*For 10 minutes, use pre-cooked bacon (and eliminate above steps.)
- In the same skillet, melt butter over medium heat. Once butter has melted, add chicken, shallots, and garlic. Cook until chicken is no longer pink.
- Combine bacon bits, bread crumbs, salt, and pepper in a small mixing bowl.
- Pour into skillet and stir until chicken is thoroughly coated.
- Place skillet in oven, cooking at 350° for 10 to 15 minutes, or until chicken mixture turns golden brown.
- Remove from heat, season to taste, and serve immediately.
* I am able to keep the hands on preparation time to ten minutes, but using my previously cooked bacon, as well as the diced shallot and garlic that I keep on hand. (See Cooking Bacon in the Oven: Bulk Bacon.)
Start to Finish: 10 minute(s)
Number of servings (yield): 4