Chicken With Bacon and Cherries

[Kayak Jack]

2 thick strips of peppered bacon (or, add some coarse-ground pepper later)
2 garlic cloves, minced
1 green onion, finely chopped
2 chicken breasts, boneless & skinless
½ cup port wine
¼ cup dried cherries
2 tsp tomato paste
¾ – 1 cup chicken broth
1 ½ cups cooked rice
1 Tbsp Italian parsley, minced
Cook bacon in large skillet until crisp. Remove & drain on paper towels. Add garlic & onion to skillet, and cook tender in bacon fat. Push veggies to side and add chicken. Brown 5 minutes per side over medium heat. Remove chicken & pour in port, deglaze skillet. Add cherries, tomato paste, and3/4 cup of broth; stir well.
'Cut bacon into bite-sized pieces and add to skillet. Return chicken, cover, reduce heat to low and simmer 30 – 40 minutes, or until chicken is cooked through, turning chicken once. If sauce is too thick, add remaining ¼ cup of broth. Spoon rice onto two plates, top with a chicken breast, and spoon cherry-bacon sauce onto breast. Garnish w/parsley.

 

[islandpiper]

Jack, is that an original recipe? And, what the heck is "cut bacon into bite size pieces" ? It is in bite size pieces when it comes out of the package, or is sliced off the whole-bacon by the fire with a filet knife for that matter. Probably need to add more bacon.......two little slices may not be enough. piper

 

[Kayak Jack]

2 thick strips of peppered bacon (or, add some coarse-ground pepper later)

Maybe, you define "thick" differently than do the Home Ec and Dietitian types.