4 skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp lemon pepper seasoning
1 tbsp vegetable oil
8 strips bacon
1 onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese
Sprinkle chicken with salt and lemon-pepper.
Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165°F. Remove and keep warm.
Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.
Save by using Oscar Mayer Bacon and Serve with Loose Sweet Corn.
1 tbsp vegetable oil
4 pork loin chops, 1/2 inch thick
3 tsp seasoning salt
2 tsp ground black pepper
1 onion, cut into strips
1 cup water
Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.
Save by using Cooking Onions and Serve with Harvest Value Red Potatoes.
4 tbsp butter
1/2 sleeve buttery round crackers
1 lb cod
1/2 lemon juiced
1/4 cup dry white wine
1 tbsp chopped fresh parsley
1 tbsp green onion
Preheat oven to 400°F.
Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish.
Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion.
Save by using Lemons and Serve with La Choy Chow Mein Noodles.
1 lb sliced bacon
2 lb ground beef chuck
1 onion, chopped
1/4 cup steak sauce
salt and pepper to taste
1/4 lb American cheese slices
Preheat a grill for high heat.
Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender.
Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands.
Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.
Save by using Clearfield White American Cheese and Serve with Ore-Ida Crispy Fries.
Prices Valid June 5th to June 11th
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