Prep + Cook Time60 Minutes
- 8 g FAt
- 2 g Sat. FAt
- 36 g CArbs
- 5 g Fiber
- 6 g sugars
- 60 g proteins
6 ea. Forester Farmer’s Market® boneless skinless chicken breasts
1/2 head cabbage
1 onion (medium)
4 slices bacon (thick)
1/4 cup chicken stock
Dry Rub Seasoning
1 1/2 tsps. thyme
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 tsp. sweet paprika
1/2 tsp. onion powder
Preheat oven to 375 degrees.
Mix together rub ingredients. Roll the chicken pieces in the spices and set aside.
Fry the bacon. When cooked put on a paper towel to drain.
Drain most of the bacon grease from the pan, leaving enough to brown the chicken in
Quickly brown the chicken pieces. When browned set aside on a plate.
While the chicken is browning, roughly chop the cabbage.
Then slice the onion into thin slices.
Next peel the potatoes (keep whole) slice the potatoes into rounds
Remove from the heat
Cut the Bacon into small to medium sized pieces, distribute evenly over the cabbage mixture
Arrange the chicken on top of the cabbage mixture
Place the pan in the oven and cook until the chicken has reached 170°internally, approx. 25- 30 minutes.