1 Tbsp. Salt
1 tsp. pepper
1 Tbsp. garlic powder
1 Tbsp. smoked paprika
1 Tbsp. onion powder
1/2 tsp. cayenne pepper

20 slices bacon
1 cup barbecue sauce (favorite)
10 slices cheese (cheddar preferred)
2 green bell peppers, sliced
2 red bell peppers, sliced


Preheat oven to 350 degrees. Prepare chicken breasts (end size should be 3 x 3 x 1⁄2 inch). Prepare Rub. Place chicken in bowl and pour spice rub over; stir until completely coated. Arrange bacon slices in loaf pan, making sure that bottom and sides and completely covered with excess bacon draping over sides.

Layer: 4 chicken pieces, 2 tablespoons barbecue sauce, 5 slices cheese, 4 more chicken, 2 tablespoons barbecue sauce, green pepper, and onion with 2 tablespoons barbecue sauce. Continue with red bell pepper, 5 slices cheese, with chicken on top.

Wrap loaf with excess bacon completely covering loaf. Cover with aluminum foil, place on baking sheet. Bake for 1 hour. Remove foil and carefully drain any excess fat. Bake for additional 30 minutes. Remove from oven. Invert loaf onto baking pan, brush with remaining barbecue sauce and broil 5 minutes. Slice like meatloaf and serve.

About Layne Prescott

Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.

Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.

Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.