Bacon Wrapped Chicken with Zucchini and Tomatoes

Notes: originally from Diana Rattray, southernfood.about.com, with major changes by Debra Steppel

Ingredients

4-6 slices bacon (1 slice per piece of chicken)

4-6 boneless chicken breasts or thighs

1/2 cup flour seasoned w/salt, pepper, garlic powder, and paprika

3 medium zucchini, cut in half lengthwise and sliced

8 oz sliced button mushrooms

shiittake mushrooms

1/3 cup white wine or chicken broth

1 (14-15oz.) can Italian-style diced tomatoes

salt and pepper to taste

1cup shredded cheese (mozzarella, cheddar, jack, or a combination)

1. Preheat oven to 350.

2. Fry bacon in a heavy oven-proof skillet until cooked but still soft. Remove from pan and set aside.

3. Dredge chicken pieces in seasoned flour. Add chicken pieces to hot bacon fat. When browned, remove chicken to a plate. Wrap a bacon slice around each piece of chicken.

4. Saute zucchini and mushrooms in the same hot skillet for 3 minutes.

5. Add bacon-wrapped chicken back into skillet; pour wine/broth over all; top with the can of tomatoes and then sprinkle with shredded cheese.

6. Bake at 350 for 45 min (if breasts) or 60 minutes (if thighs), or until chicken is cooked all the way though.