Post by Loupy on Dec 3, 2013 16:11:02 GMT -7
Honey Glazed Chicken and Bacon Bites
From Kay @ www.kayotic.nl/blog/
Bacon rights all the wrongs in this world. It brings justice to all the injustices. Or something like that.
If I can give you a tip, a really useful one at it, it would be to fix twice the amount you think you’ll need. And then some.
Ingredients:
1 pound boneless chicken breasts
20 thin bacon slices
3 tbsp honey
2 tsp coarse mustard
fresh lemon juice
Optional: salt...depending on how salty your bacon is
Directions:
Cut the chicken breasts—or fillets, as we call them here—in thin strips. Not too thin, the bacon has to brown and if the chicken is too thin it’ll get dry before the bacon gets crispy. That would be a sin.
Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.
Squeeze in some lemon juice. Not too much, about a tbsp or so. I think orange juice will be great, too.
Grab your bacon and wrap the it around the chicken strips. Starting at one end and wrapping as evenly as possible down to the other end. Try not to stretch the bacon when wrapping.
Place them in a roasting tray or on a cookie sheet. If you’re afraid of cleaning up, line the tray or sheet with some foil first.
Brush the chicken bites with half the marinade.
Bake them in a preheated oven at 425F (225C) for 10 to 13 minutes. Until the bacon is crispy.
As soon as one side is done, grab your oven mitts and take the tray out of the oven. Flip them over and brush them with the remaining marinade.
Put them back in the oven for another 10 to 13 minutes, until the other side is crispy as well. Keep an eye on them.
Then enjoy!
From Kay @ www.kayotic.nl/blog/
Bacon rights all the wrongs in this world. It brings justice to all the injustices. Or something like that.
If I can give you a tip, a really useful one at it, it would be to fix twice the amount you think you’ll need. And then some.
Ingredients:
1 pound boneless chicken breasts
20 thin bacon slices
3 tbsp honey
2 tsp coarse mustard
fresh lemon juice
Optional: salt...depending on how salty your bacon is
Directions:
Cut the chicken breasts—or fillets, as we call them here—in thin strips. Not too thin, the bacon has to brown and if the chicken is too thin it’ll get dry before the bacon gets crispy. That would be a sin.
Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.
Squeeze in some lemon juice. Not too much, about a tbsp or so. I think orange juice will be great, too.
Grab your bacon and wrap the it around the chicken strips. Starting at one end and wrapping as evenly as possible down to the other end. Try not to stretch the bacon when wrapping.
Place them in a roasting tray or on a cookie sheet. If you’re afraid of cleaning up, line the tray or sheet with some foil first.
Brush the chicken bites with half the marinade.
Bake them in a preheated oven at 425F (225C) for 10 to 13 minutes. Until the bacon is crispy.
As soon as one side is done, grab your oven mitts and take the tray out of the oven. Flip them over and brush them with the remaining marinade.
Put them back in the oven for another 10 to 13 minutes, until the other side is crispy as well. Keep an eye on them.
Then enjoy!
