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Greasy, Crispy Chicken Breasts


  1. This is for chicken breasts with the skin on, bone in. Wash the breasts and then open a pocket under the skin that is just big enough to slide a slice of bacon under it. Cut the bacon in half lengthwise before putting it evenly under the skin. Go ahead and season as you like. I've only done these on the grill but I'm sure they would work in the oven too. Grill and turn often until juices run clear and skin is crispy.

What's great is that the bacon sticks to the skin so you can't even tell that it's there.

Just crispy and flavorful!

Posted by Debra at Recipe Goldmine May 29, 2001.

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