Bacon Wrapped Spring Chicken

I’m running off to a very important meeting, and between getting some notes together, and finding a clean shirt, I don’t have time to write the post just yet. So, for now you’ll have to settle for the ingredient amounts, and I promise I’ll fill out the rest later. Enjoy!

Ingredients for 2 portions:

For the stuffing:
1 tablespoon unsalted butter
1/2 cup sliced green onions (aka spring onions)
2 tablespoons finely diced jalapeno pepper
3 cloves minced garlic
1/2 teaspoon salt, plus more to taste
1 ounce crumbled feta cheese (about 1/3 cup), or any other cheese
1 or 2 tablespoons freshly chopped green herbs  
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 rounded teaspoon fine dry breadcrumbs

For the rest:
2 eight-ounce boneless skinless chicken breast, cut as show
enough salt, freshly ground black pepper, cayenne to generously season chicken
4 to 6 strips of bacon, or enough to wrap chicken breasts
1 teaspoon oil to grease pan
juice from 1 lemon to deglaze pan drippings

- Roast at 425 F. for about 30 minutes, or until an internal temp of at least 155 F.


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