Three main meat ingredients and a lovely, simply sauce are used to create this Meat Lover's Chicken. Gluten free and dairy free.
1 package/container (2 1/2 ounces) of dried beef (gluten free, of course)
3 large boneless chicken breasts, cut in half lengthwise
6 slices bacon
1 ¼ cup coconut cream (cream skimmed off top of well-chilled full-fat coconut milk)
½ cup gluten-free chicken broth (use less if you use less coconut cream)
Preheat oven to 350 degrees. Lightly grease 9 x 13 baking dish.
Run cold water over dried beef to rehydrate it a bit (and rinse off some of the salt that’s used in dried meats); drain. Place dried beef in baking dish, separating the slices and covering the entire bottom of the dish.
Wrap each chicken breast half with a slice of bacon and place on dried beef.
Bake uncovered for 30 minutes.
Remove baking dish from oven.
Combine coconut cream and chicken broth, whisking until smooth. Slowly pour over bacon-wrapped chicken breasts.
Bake 25 minutes longer or until juices run clear. (I’m one of those undercooked-chicken-phobes, so I always cut a piece in half to ensure the chicken is done before I turn off the oven and remove the baking dish.)
Let rest a few minutes before serving.
Serve over rice or gluten-free noodles, or by itself with a salad and/or vegetables.
I like a lot of sauce with this recipe, but you can reduce the amount of coconut cream and chicken broth to make less sauce if you like.
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/meat-lovers-chicken-oven-slow-cooker/