| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Swiss | Poultry | 1 | Servings |
INGREDIENTS
| 1/3 | c | Cold Medal all-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 16 | Chicken thighs (about 4 pounds skinned and boned | |
| 2 | tb | Margarine or buffer |
| 2 | tb | Vegetable oil |
| 1 | cn | (14 ounces) artichoke hearts, drained and cut into fourths |
| 8 | sl | Bacon, crisply cooked and crumbled Swiss Cheese Sauce Paprika |
| 8 | servings. |
INSTRUCTIONS
Mix flour, salt and pepper. Coat chicken with flour mixture. Heat margarine and oil in 12-inch skillet over medium heat until margarine is melted. Cook half of the chicken about 15 minutes, turning occasionally, until light brown. Repeat with remaining chicken. Heat oven to 350!. Arrange chicken in ungreased rectangular baking dish, 13 x 9 x 2 inches. Place artichokes on chicken. Sprinkle with bacon. Prepare Swiss Cheese Sauce; pour over bacon. Sprinkle with paprika. Bake uncovered 30 to 35 minutes or until hot and bubbly. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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