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Kandi Brooks
Chicken fillet with bacon and peach or nectarine
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Directions
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Cut the pieces of filet into equal pieces, count on two pieces per person.
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Rub 2 pieces of chicken fillet with freshly ground pepper per person and wrap each piece in a slice of bacon.
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Heat the butter in a frying pan until the foam dries.
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Fry the pieces of chicken breast in bacon on medium high heat in ten minutes until done and crispy brown.
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Meanwhile, peel the peaches or nectarines and cut each peach or nectarine into twelve parts.
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Place the pieces of chicken in bacon on a warm plate and keep them warm under aluminum foil.
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Place the peach or nectarine wedges in the shortening and bake for three minutes until they are slightly colored and softened.
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Spoon them with the chicken.
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Pour the wine into the shortening and stir the cakes.
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Let this reduce to high heat until a nice gravy.
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Place two pieces of chicken in bacon on each plate and spread the segments of peach or nectarine over them.
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Pour some gravy over it.
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Tasty with snow peas and baked potatoes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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