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This recipe was fabulous if you like your meat and potatoes! I used boneless skinless chicken breasts cut into small slices so they were well marinated, and I only had beef bacon, so I used that instead of regular bacon. After frying up the bacon I also used a little chicken broth to deglaze the pan. Then after adding the potatoes I was sure to salt well and add some pepper. The chicken was moist, and there were enough drippings in the bottom of the pan to spoon over the finished product. <br/>This will be going in our monthly meal planner! Great recipe!

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Plantation Homestead Chef January 21, 2014
Chicken & Roasted Red Potatoes