4-5 chicken breasts (or your favorite part of the bird)
4-5 pieces of nitrate free bacon
pepper
21 Seasoning Salute (or your favorite poultry seasoning)
i find you get a better result when wrapping anything in bacon, to cook the bacon halfway through before. it's much easier to work with. start by cooking your bacon on medium-low heat. you aren't looking for color here, just to get the cooking process started. season the chicken breasts with black pepper and 21 Seasoning Salute. don't season with salt here, the bacon will give you all the salt you'll need. once the bacon is cooked about halfway through, remove the bacon leaving the fat in the pan. wrap the bacon around the chicken breast. depending on the length of the strip of bacon, you may only get it around once.
place the wrapped chicken breasts into the pan with the strip edges down. this will help hold the bacon in place.
Turn the chicken breasts a few times to make sure the bacon is crisping up on all sides and the chicken is no longer pink in the middle. You made need toothpicks to hold the bacon in place.
 |
for the cucumber salad
1 large english cucumber
1 small shallot, finely diced
1 small glove of garlic, finely diced
2 tablespoons rice wine vinegar, finely diced
1 tablespoon raw local honey
pepper
4 tablespoons good olive oil
slice the entire cucumber in half lengthwise, and then into half moons. throw them into a colander and salt them. cucumbers are full of water. nobody wants a watered down dressing! let them drain while you prepare the dressing and finish cooking the chicken. in a glass bowl bowl combine the shallot, garlic, vinegar, honey, and pepper. again you won't need salt here since the cukes were already salted. once everything is combined, slowly drizzle in the olive oil while whisking vigorously. once the cucumbers have been draining, give them a good squeeze and dress them.
i drizzled my cucumber salad with my new favorite condiment at service. the chicken was super moist! thank you bacon!
No comments:
Post a Comment