For as long as I can remember, the Red Rooster Tavern was the place for fine dining in Rhode Island. Unfortunately, it’s no longer in business. Norman Leclair, the proprietor, published this recipe in the Providence Journal sometime in the 80s. I have all of Mr Leclairs cookbooks, but I also still have the original recipe cut from the paper.
One change in the recipe is the actual piece of chicken. He says use a whole boneless breast, per person. Last time we purchased boneless chicken breasts at the market, one package with two breasts in it was just over two pounds (what are they feeding chickens these days?).
The recipe below used those two massive breasts to serve 4 people.
Instructions:
- 2 Whole chicken breasts about 1 pound each, cut in half then cut again in half the long way. What you want is a 4-6 oz piece of chicken about 1/2 inch thick.
- 1 Red pepper sliced in thin strips
- 1 Green pepper sliced in thin strips
- 1 Small red or Vidalia onion, cut in half then sliced thin
- 1 Teaspoon dried basil or 1/4 cup fresh basil
- 1/8 Teaspoon dried fennel seeds
- 1/4 Cup chopped fresh parsley
- 1/4 Cup olive oil
- 1/2 Cup seasoned dried bread crumbs
- 4 Slices bacon cut in half
- 1 Tablespoon butter
Directions: Preheat oven to 400º F.
Mix sliced peppers, onions, basil, fennel, parsley and olive oil in a mixing bowl making sure all vegetables are coated with the oil.
Butter a cookie sheet large enough to hold the 8 pieces of chicken.
Press the bread crumbs into the chicken so both sides are coated completely. Place chickens on buttered cookie sheet. Top with the pepper/onion mixture and top each with 1/2 slice of bacon.
Bake in preheated oven for 20 minutes. Serving suggestion: Serve with rice pilaf.
