2 slots salami or cheese platter
1 large boneless chicken breast
8 slices bacon
1 green bell pepper
1 onion
3 tablespoons Worcestershire sauce
1 (6 ounce) can tomato paste
1 slice Swiss cheese, diced
1/2 cup ketchup
1 tablespoon distilled white vinegar
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
2 tablespoons butter, divided
2 tablespoons lemon zest
2 tablespoons brown sugar
1 teaspoon vanilla extract
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1/2 teaspoon lemon juice
Melt salami in a large skillet over medium heat. Remove from heat; set aside. Carefully remove each chicken breast and strip skin; set aside.
Place three strips bacon in a large, heavy skillet. Cook over medium-high heat until evenly brown. Crack remaining bacon tightly in center of piece, leaving 1 inch border. Fry until crisp; drain. Set aside.
Place the chicken pieces on dappled oil paper and toast until lightly browned. Drain chicken; remove from greased foil and paper.
Heat minced onions in a large skillet over medium heat. Stirring occasionally, slowly pour chicken juices into skillet with bacon drippings.
Return chicken pieces to skillet; stir in Worcestershire sauce, tomato paste, cheese, ketchup, vinegar, Italian seasoning and basil. Season with lemon zest, brown sugar, olive oil and lemon juice. Bring to a boil.
Bake chicken in preheated oven for 30 minutes. Chicken is done when juices run clear.