Perfect scalloped potatoes baked with mustard, garlic and Swiss cheese. Top these with tender chicken breasts, fried onions and bacon. A perfect meal.
|2 tbsp||(30 mL) Butter|
|2 tbsp||(30 mL) Flour|
|1 tsp||(5 mL) Dry mustard|
|2||Cloves garlic, minced|
|2.5 cups||(625 mL) Milk|
|4||Potatoes, peeled and thinly sliced|
|.5||Onion, thinly sliced|
|.5 cup||(125 mL) Grated Swiss cheese|
|Salt and pepper|
|BACON ONION CHICKEN:|
|4||Slices Maple Leaf® Bacon|
|2 tsp||(10 mL) Butter, divided|
|2 tbsp||(30 mL) Olive oil, divided|
|1||Large onion, thinly sliced|
|1||Package Maple Leaf Prime Naturally® Thin Sliced Chicken Breasts|
|Salt and pepper|
|1 tbsp||(15 mL) Chopped fresh parsley|
PREHEAT oven to 400°F (200°C). Lightly coat an 8-inch (2 L) square baking dish with non-stick cooking spray.
HEAT butter in a small saucepan over medium-low heat. Add flour and stir constantly. Cook 2 minutes. Stir in mustard and garlic. Slowly add milk, whisking constantly until smooth. Bring to a boil and remove from the heat.
SPREAD a thin layer of sauce over the bottom of the prepared baking dish. Arrange a layer of potatoes, then onions on top. Season with salt and pepper and sprinkle with cheese. Repeat layers, using up the ingredients, ending with cheese. Cover with foil and bake in preheated oven for 20 minutes. Reduce heat to 375°F (190°C) and bake for approximately 1 hour or until potatoes are cooked and mixture is bubbly.
BACON ONION CHICKEN:
COOK bacon in a large skillet over medium heat until crisp. Remove from pan, drain on paper towel and set aside.
HEAT half of the butter and half of the oil in the same skillet over medium high. Add onions and cook until translucent, about 6-8 minutes. Remove from pan, cover and set aside.
HEAT remaining butter and oil in the same skillet. Season chicken with salt and pepper. Cook chicken for 5-6 minutes per side or until golden and the internal temperature reaches 165°F (74°C). Top chicken with onions, bacon and chopped parsley. Serve with scalloped potatoes.
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