Pork Pepper On String

This name recipe - Bacon Chicken Pepper melts - really says it all. This is a simple and delicious work day dinner that the whole family will love!

To make this chicken Bacon pepper melt, the breastless breast chicken breast is portioned, then pounded to about a quarter of an inch thick. (This allows the chicken to cook quickly and evenly, and it also tenderizes the poultry too!) The breasts are then coated and fried until golden brown.

Once fried, layered chicken with sauce made from us homemade thick creamy chicken soup, sauteed red bell peppers, sweet onions and meat. Finally a piece of Fontina cheese is placed on top.


  • 1/2 pound bacon slice (8 strips)
  • 1 large red bell pepper, about 8 ounces cut into thick slices
  • 8 ounces (in weight) of sweet onions like Vidalia, strips cut into thick (one medium for large onions)
  • 1 cup of flour
  • 1 teaspoon of halal salt
  • Teh teaspoon of black pepper
  • 2 whole eggs
  • 2 tablespoons of milk
  • 1 ½ cup bread crumbs
  • 1 pound of skinless chicken breast cut into four parts and pounded ¼ inches thick
  • The oil for frying
  • ¾ cup of chicken thick cream soup, see our homemade recipe here
  • ¼ cup of milk or light cream
  • 4 thick slices of Fontina cheese, a total of 8 ounces


  1. In a large sauté pan, cook the meat just under the crisp (still slightly chewy). Drain on paper towels and bacon fat reserves.
  2. Leave two tablespoons of bacon fat in a pan and reserve the remaining fat for later in this recipe.
  3. Heat a medium hot pan and add peppers and onions and cook on the medium for ten minutes. Pour into a bowl and set aside.
  4. Preheat oven 350 degrees F.
  5. Add salt and pepper to flour and place on Pai's plate.
  6. Place two eggs and two tablespoons of milk in a large bowl and whip.
  7. Place the bread flour on the second Pai plate.
  8. After the chicken has been ground, dip it in flour, get rid of excess, dip it in eggs then in bread crumbs and hold onto a plate or plate.
  9. In the same pan used for cooking with onion peppers, add the remaining bacon fat and top it off with vegetable oil for about one and a half inches deep. Heat to 350 degrees using a candy thermometer to test.
  10. Line the pan with foil.
  11. Fry two pieces of chicken when browned on each side and remove to wait for the tray. It is not necessary to cook really through as it will finish in the oven so it cooks only for nice golden chocolate on both sides.
  12. Mix thick cream from chicken soup with a quarter cup of milk or cream and microwave until it's hot. Divide this up on top of each part of fried chicken.
  13. Next, split the cooked onions and peppers evenly over the top of the section.
  14. Top each with two pieces of meat and then divide the cheese between each part.
  15. Bake closed for 10-15 minutes or until the cheese has completely melted and started to brown.
  16. Remove it from the oven and serve it with your favorite side.

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