Saturday, June 22, 2013

Bacon Wrapped Chicken with Pan Sauce

Okay, I have got it.....the BEST chicken recipe EVER! I am serious! This meal was nothing short of amazing!!! Can you sense my excitement???  My original hope was to make something so spicy that my husband would get over his current obsession with heat, however, what emerged are a well-balanced, delicious recipe (spicy yet sweet) highlighted by tender, moist chicken and a beautiful pan sauce. So when I say this is the best chicken ever, I am not lying!!
This recipe is also very budget friendly. For a family of 4, all you need it two boneless, skinless chicken breasts. That is definitely a budget-friendly meal!!
 1 Tablespoon Butter
3 Tablespoons Minced Yellow Onion
1 Tablespoon Minced Garlic
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Dried Mustard Powder
1/2 teaspoon Salt
1/2 teaspoon Red Pepper Flakes
1 Cup Cider Vinegar
1 Tablespoon Light Brown Sugar
2 1/2 Tablespoons Ketchup
1 Tablespoon Yellow Mustard
1 teaspoon Worcestershire Sauce
2 Boneless, Skinless Chicken Breasts
8 Strips Bacon
1/2 Medium Yellow Onion. Sliced

Preheat Oven Temperature: 350 degrees
1. Heat a large skillet over medium heat. Allow the butter to melt. Add the onion and garlic; sauté for 3 minutes. Add the black pepper, cayenne, mustard powder, salt, and red pepper. Sauté for an additional 2 minutes, allowing the seasonings to toast and release their flavor.
2. Add the vinegar to the pan. I recommend standing back when you do this, otherwise, you will get a really good sinus clearing from the steaming vinegar. Stir.
3. Stir in the sugar, ketchup, mustard, and Worcestershire. Simmer for 10 minutes, stirring occasionally.
While the sauce simmers, prepare the remaining ingredients.
4. Carefully butterfly the chicken breasts and separate them into 4 thinner pieces. By doing this, you create 4 fillets (total) from the 2 breasts that will cook more evenly during the baking process. Wrap each breast fillet with 2 strips of bacon.
5. Spray the bottom of a 9x13 baking dish with non-stick cooking spray. Line the dish with the onion slices. Place the breasts on top of the onions.
6. Pour the hot pan sauce over the chicken. Tightly cover the baking dish with foil.
7. Place in the preheated oven and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 25 minutes.
8. Turn on the broiler and allow the chicken to crisp for 1-2 minutes, watching closely.
9. Carefully remove from the oven and enjoy!

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