R & R - JOHN'S CHICKEN BREAST WITH BACON WRAPPED GREEN BEANS AND REDSKIN POTATOES

John, EXCELLENT!!!!!!!!! AND EASY!!

Just wanted to let you know that I tried this for my husband and made an extra for my daughter, who just had a baby. I was in the middle of eating and she called and wanted the recipe...they loved it and so did we...it's definitely a keeper for us and I will use again to take to friends. Thanks for a great recipe as usual....haven't tried anything of yours we haven't liked...and now that my brain in straightened out...I got the part about fitting the chicken in the pans...Oh me...how stupid I felt...Have a great day and thanks again for a very easy and delicious recipe...

Kathy - Orlando

John's Chicken Breasts with Bacon Wrapped Green Beans and Redskin Potatoes

2 boneless skinless chicken breasts
3 medium sized redskin potatoes (not baby redskins)
36-42 fresh green beans
6 strips of good hickory smoked bacon
1 stick melted butter
1 cup broth made from chicken soup base or canned chicken broth
¨ù tsp Morton¡¯s Nature¡¯s Seasons seasoning blend
¨û tsp granulated garlic powder
¨ù tsp coarse ground black pepper
cooking spray
aluminum foil

Preheat oven to 350¨¬
Spray a 9X13 baking pan with cooking spray.

Rinse and pat dry the chicken breasts, brush one side with melted butter and season that side with half of the Nature¡¯s Seasoning Blend. Place side by side seasoned side down in one end of the baking dish with the thick ends facing opposite directions.
Scrub the potatoes, cut them in half and place cut side down in the center of the baking dish.
Microwave the bacon for about 3 minutes to partially cook and let cool on a plate. Wash and cut the tips off the green beans, grab handfuls of 6-7 beans and spiral wrap with the bacon. Place the 6 bean bundles in the baking pan with the bacon ends down to hold them in place.
Pour the cup of chicken broth in the pan. Brush the chicken, potatoes and bean bundles with melted butter and pour the remainder into the bottom of the dish, sprinkle the chicken with the remaining Nature¡¯s Seasoning Blend, the potatoes with the garlic powder and the whole dish with the black pepper.
Cover the whole dish tightly with foil and bake for 50 minutes. After 50 minutes, remove the foil and bake for another 10 minutes to brown the chicken, potato skins and bacon.
Serves two hungry people.
John¡¯s Notes: I like to serve this with a Caesar salad and white Zinfandel.
Sometimes I¡¯ll mash my potatoes on my plate and spoon pan juices over them.
d

Could you review the seasonings? Mine shows up 'funny'.......Do you have a corrected version? TIA Trish

Thanks so much Kathy! I really like this when I want something for dinner and don't want to prepare or watch several things cooking all at the same time. It's kind of a "throw it together and forget it" all in one dinner. It's also one of our "company's coming" dinners because everybody loves the bacon wrapped green beans and bacon flavor cooked into the chicken and potatoes.
Many thanks for trying it and the nice review!

John

Trish, every now and then for some reason when I copy and paste a recipe from my Word files it will mess up some of the fractions and punctuation. I had to post this twice in "M Wolverine's Favorite Recipes" to get it to come out right.
Kathy must have got ahold of my bad first post.
Here's what it should read like.

John

cont......

John's Chicken Breasts with Bacon Wrapped Green Beans and Redskin Potatoes

2 boneless skinless chicken breasts
3 medium sized redskin potatoes (not baby redskins)
36-42 fresh green beans
6 strips of good hickory smoked bacon
1 stick melted butter
1 cup broth made from chicken soup base or canned chicken broth
1/4 tsp Morton's Nature's Seasons seasoning blend
1/2 tsp granulated garlic powder
1/4 tsp coarse ground black pepper
cooking spray
aluminum foil

Preheat oven to 350º
Spray a 9X13 baking pan with cooking spray.

Rinse and pat dry the chicken breasts, brush one side with melted butter and season that side with half of the Nature's Seasoning Blend. Place side by side seasoned side down in one end of the baking dish with the thick ends facing opposite directions.
Scrub the potatoes, cut them in half and place cut side down in the center of the baking dish.
Microwave the bacon for about 3 minutes to partially cook and let cool on a plate. Wash and cut the tips off the green beans, grab handfuls of 6-7 beans and spiral wrap with the bacon. Place the 6 bean bundles in the baking pan with the bacon ends down to hold them in place.
Pour the cup of chicken broth in the pan. Brush the chicken, potatoes and bean bundles with melted butter and pour the remainder into the bottom of the dish, sprinkle the chicken with the remaining Nature's Seasoning Blend, the potatoes with the garlic powder and the whole dish with the black pepper.
Cover the whole dish tightly with foil and bake for 50 minutes. After 50 minutes, remove the foil and bake for another 10 minutes to brown the chicken, potato skins and bacon.
Serves two hungry people.
John's Notes: I like to serve this with a Caesar salad and white Zinfandel.
Sometimes I'll mash my potatoes on my plate and spoon pan juices over them.

Oh yummmy.Can`t go wrong with this.Thank you both for the r and r.
Rosie

OOPPPS sorry John,

Didn't see the paste I did of the recipe...

Trish, this is so easy and very tasty...I love a casserole but have gotten tired of the cream of mushroom, cream of Chicken, etc...so this was a great casserole recipe where it's all cooking at the same time...and yes, the bacon wrapped green beans...uuummmm good.....

Thanks John,
Kathy - Orlando

Hi, Kathy! Congrats on your new baby grand daughter! How exciting!!!
Thanks for the r&r!
:)
Ellen

Thanks to both of you! Trish

Another great recipe from John, got to give this a try. Judy

Hey Ellen,

Thanks a bunch for my congrats...there is nothing like a grandbaby, especially a beautiful little girl....

This recipe of Johns is great...as always...you will enjoy...

Kathy - Orlando

I definitely wanted to try this one too. I had already forgotten about it, glad you posted this again. Thank-you all for the rec & rev's.
Jill

oh, my word. How did I ever miss this yummy sounding one? Thanks, John, for another wonderful sounding recipe. Thanks yorkie for the R & R and bringing it to my attention.