1 pound of boneless chicken strips
1 1/2 c of Mastoj's Hot Vinegar
1 pound thinly sliced bacon strips
3 large Irish potatoes
3/4 c Michelob Light
1/2 c Italian dressing
1 Tbsp salt
1 Tbsp garlic powder
2 Tbsp grated Parmesan cheese
1/4 pound (or more) of cheddar cheese
1 Tbsp ground cayenne pepper
juice of four lemons
2 c chopped fresh basil
Make a marinade by combining the beer, lemon juice, salt, garlic powder, Italian dressing and hot vinegar. Marinate the chicken strips in the refrigerator for exactly two days.
Slice the potatoes into tenths and spread across the bottom of a deep 9" by 13" casserole dish. Bake at 350 degrees F for one hour.
Remove the potatoes and place the chicken strips and marinade in the casserole dish. Cover with potatoes, then cheese. Sprinkle cayenne pepper evenly over the cheese. Cover with chopped basil, then top with bacon strips, covering basil completely with bacon. Bake at 350 degrees F for 30 minutes.
This recipe last updated: 16 December 2003