Last Sunday night, for one final meal before I had to head out of town to Virginia for two days of work, I tried a new main dish recipe and supplemented it with leftovers from the previous night's meal. And I added some hot buttered peas in as well. On the menu and on our plates: bacon-wrapped chicken breasts, company mashed potatoes, homemade applesauce, peas, and fluffy southern hoecake-style biscuits.
"Bacon-Wrapped Chicken Breasts," by Ashley Moore. In Cook's Country, August/September 2017, p. 11.
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