Here is something to tide everyone over.
Honey Mustard Chicken (with a twist) & Swiss Chard
(chicken recipe thanks to The Pioneer Woman Cooks)
(There's chicken under that, I swear)
1/4 cup Bacon grease
1/2 cup Honey
1/2 cup Dijon Mustard
1/2 Lemon, juiced
1/2 tsp Paprika
1/2 tsp Salt
Crushed Red Pepper (optional)
Cayenne (optional)
Sharp Cheddar Cheese
1/2 cup Vegetable oil
In a large bowl, combine Dijon mustard, honey, lemon juice, paprika, and salt. At this time you can choose to add red pepper flakes or cayenne if you want.
Try to find chicken breasts that are relatively the same thickness. One can wrap the chicken in wax paper and give them a good smacking with a mallet or rolling pin (or can) to make them more even.
Place chicken in sauce mixture and refrigerate. Let marinate for at least one hour.
While the chicken is marinating, or right before you remove it from the sauce, start frying up the bacon. Do not cook too thoroughly as it will later go into the oven. Reserve 1/4 cup of the bacon grease.
When ready to cook the chicken, preheat oven to 400 degrees F.
Remove chicken from the fridge and pour off any excess marinade.
In a frying pan over medium to medium-high heat, heat up the reserved bacon grease and 1/4 cup vegetable oil. When hot add the chicken to sear the surface. We're still going to want to keep the bacon grease so don't throw that out quite yet!
When the chicken starts getting black-ish/brown-ish, flip to the other side. Each side should cook for a maximum of 1 to 1 1/2 minutes. Note that the chicken is not completely cooked.
Place the seared chicken on a baking sheet and bake in oven for 10 minutes. After 10 minutes remove from oven and place bacon and cheddar cheese on top. Return to oven for an additional 5 minutes.
.... and ta daa!!!! Tastiness.
But wait....
THERE'S MORE!!!
Now, we take our Swiss chard, clean it, cut off the stems, and saute it in bacon grease!!! Mmmmmmmmm. Saute until it is all melted down (like spinach). Swiss chard is a leafy vegetable with a slightly bitter taste. However, if you saute it with bacon grease or even olive oil and garlic it's very scrumptious. And healthy, too! Well, except for the bacon grease part..., but I am willing to overlook that.
(chicken recipe thanks to The Pioneer Woman Cooks)
(There's chicken under that, I swear)Boneless, Skinless Chicken Breasts
Thick cut peppered bacon (regular bacon works just as well)1/4 cup Bacon grease
1/2 cup Honey
1/2 cup Dijon Mustard
1/2 Lemon, juiced
1/2 tsp Paprika
1/2 tsp Salt
Crushed Red Pepper (optional)
Cayenne (optional)
Sharp Cheddar Cheese
1/2 cup Vegetable oil
In a large bowl, combine Dijon mustard, honey, lemon juice, paprika, and salt. At this time you can choose to add red pepper flakes or cayenne if you want.
Try to find chicken breasts that are relatively the same thickness. One can wrap the chicken in wax paper and give them a good smacking with a mallet or rolling pin (or can) to make them more even.
Place chicken in sauce mixture and refrigerate. Let marinate for at least one hour.
While the chicken is marinating, or right before you remove it from the sauce, start frying up the bacon. Do not cook too thoroughly as it will later go into the oven. Reserve 1/4 cup of the bacon grease.
When ready to cook the chicken, preheat oven to 400 degrees F.
Remove chicken from the fridge and pour off any excess marinade.
In a frying pan over medium to medium-high heat, heat up the reserved bacon grease and 1/4 cup vegetable oil. When hot add the chicken to sear the surface. We're still going to want to keep the bacon grease so don't throw that out quite yet!
When the chicken starts getting black-ish/brown-ish, flip to the other side. Each side should cook for a maximum of 1 to 1 1/2 minutes. Note that the chicken is not completely cooked.
Place the seared chicken on a baking sheet and bake in oven for 10 minutes. After 10 minutes remove from oven and place bacon and cheddar cheese on top. Return to oven for an additional 5 minutes.
.... and ta daa!!!! Tastiness.
But wait....
THERE'S MORE!!!
Now, we take our Swiss chard, clean it, cut off the stems, and saute it in bacon grease!!! Mmmmmmmmm. Saute until it is all melted down (like spinach). Swiss chard is a leafy vegetable with a slightly bitter taste. However, if you saute it with bacon grease or even olive oil and garlic it's very scrumptious. And healthy, too! Well, except for the bacon grease part..., but I am willing to overlook that.
Jeez, I was wondering when you were going to post again! OK, so I think that for your visit I'd like you to make this dish in addition to the honey walnut shrimp. David loves anything with bacon in it! I'll be fasting in anticipation of your upcoming visit! ~Lesley
ReplyDelete