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Chicken & Swiss Bake

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      Title: CHICKEN & SWISS BAKE
 Categories: Poultry
      Yield: 1 Servings
 
    1/3 c  Cold Medal all-purpose
           -flour
    1/2 ts Salt
    1/4 ts Pepper
     16    Chicken thighs (about 4
           -pounds skinned and boned
      2 tb Margarine or buffer
      2 tb Vegetable oil
      1 cn (14 ounces) artichoke
           -hearts, drained and cut
           -into fourths
      8 sl Bacon, crisply cooked and
           -crumbled
           -Swiss Cheese Sauce
           -Paprika
 
  Mix flour, salt and pepper. Coat chicken with flour mixture. Heat
  margarine and oil in 12-inch skillet over medium heat until margarine
  is melted. Cook half of the chicken about 15 minutes, turning
  occasionally, until light brown. Repeat with remaining chicken.
  
  Heat oven to 350!. Arrange chicken in ungreased rectangular baking
  dish, 13 x 9 x 2 inches. Place artichokes on chicken. Sprinkle with
  bacon. Prepare Swiss Cheese Sauce; pour over bacon. Sprinkle with
  paprika. Bake uncovered 30 to 35 minutes or until hot and bubbly.
  
        8    servings.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
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