serves four
1/4 cup Dijon mustard
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous
1 tablespoon parsley, freshly chopped
2 teaspoons cider vinegar
In a small bowl, whisk the mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
Pour off all but 2 tablespoons of fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.
Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, and cook over low heat about 10 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side.
bacon recipe courtesy of: Detroit Free Press, 615 W. Lafayette, Detroit, MI 48226, March 3, 2013; adapted from Cook's Country Magazine, January 2013
Tag Archives: chicken
Better with Bacon – Crockpot Coq au Vin
If you are french, a french chef or fan of “Top Chef“ this may rub you the wrong way.
And as for bacon recipes this one may be a stretch…but the recipe does include bacon and crock pot cooking is supposed to be easy…
Catch the recipe after the jump.
Crockpot Coq au Vin
Ingredients:
1 medium yellow onion, sliced 8 slices bacon, cut in pieces 2 1/2 pound chicken, cut-up 2 teaspoons garlic salt 2 teaspoons black pepper 8 baby red potatoes, scrubbed 2 cloves garlic, minced 3 tablespoons tomato paste 1 1/2 cups chicken broth 1 1/2 cups burgundy wine 1 (16 ounce) container whole mushrooms 1 1/2 cups frozen pearl onions Chopped parsleyDirections:
In large skillet, saute diced bacon and onions until bacon is crisp. Remove from the pan and place on a plate. Season chicken with garlic salt and pepper. Add chicken pieces to skillet and brown well on all sides. Whisk together tomato paste, bacon, onions, broth, wine and garlic. Place potatoes in the crockpot. Top with browned chicken. Pour broth mixture into cooker. Cover and cook on low 6 to 8 hours. During last hour, add mushrooms and pearl onions and cook on high. When serving garnish with chopped parsley.
via Fox 11 WLUK
Originally posted 2010-03-01 19:41:38.
Related Stories:January 7, 2013 -- Better with Bacon – Chicken Linguine with Peas, Parmesan and BaconApril 20, 2013 -- Better with Bacon – Southern Fried Chicken BLT…2923. STRAWBERRY BALSAMIC BACON PIZZA
yields 1 12- to 14-inch pizza?
For the sauce:
¼ cup balsamic vinegar
½ cup good quality strawberry jam or preserves
1 teaspoon sriracha chili sauce
To assemble:
1 ball pizza dough
Olive oil, for brushing
1 cup shredded or?diced?cooked chicken
4 slices applewood smoked bacon, diced and cooked until crisp
½ cup thinly sliced yellow onion
4 oz. shredded mozzarella cheese
2 oz. freshly grated Parmesan cheese
2-3 tablespoons minced fresh cilantro
Scant ½ cup hulled strawberries, diced
Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.
To make the pizza, heat the oven to 500? F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
bacon recipe courtesy of: Annie's Eats, May 9, 2012
For the sauce:
¼ cup balsamic vinegar
½ cup good quality strawberry jam or preserves
1 teaspoon sriracha chili sauce
To assemble:
1 ball pizza dough
Olive oil, for brushing
1 cup shredded or?diced?cooked chicken
4 slices applewood smoked bacon, diced and cooked until crisp
½ cup thinly sliced yellow onion
4 oz. shredded mozzarella cheese
2 oz. freshly grated Parmesan cheese
2-3 tablespoons minced fresh cilantro
Scant ½ cup hulled strawberries, diced
Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.
To make the pizza, heat the oven to 500? F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
bacon recipe courtesy of: Annie's Eats, May 9, 2012
2921. HERBED CHICKEN POTPIE with BACON
1?package puff pastry2 tablespoons butter, ?
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf?
sea salt, to taste
freshly cracked black pepper, to taste
Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.
Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.
Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.
bacon recipe courtesy of: Foodily; WebMD, July 16, 2012
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf?
sea salt, to taste
freshly cracked black pepper, to taste
Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.
Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.
Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.
bacon recipe courtesy of: Foodily; WebMD, July 16, 2012
Better with Bacon – Southern Fried Chicken BLT…
Yeah, the headline says it all people.
This sandwich is a killer…killer GOOD!
Recipe after the jump.
Southern Fried Chicken BLT
Makes 2 servings
Ingredients:
2 (6-ounce) boneless, skinless chicken breasts 2 cups buttermilk 4 slices bacon 2 cups canola oil 1 cup all-purpose flour 2 tablespoons cornstarch 3/4 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 artisan hoagie rolls 2 teaspoons unsalted butter 4 teaspoons dijonnaise (see note) Romaine lettuce 1 red ripe tomato, slicedDirections:
Place the chicken in a small nonreactive bowl and cover with the buttermilk. Cover with plastic wrap and refrigerate to marinate overnight or for at least one hour. In a cast-iron skillet, cook the bacon until crisp, transferring to paper towels when done. Add the canola oil to the bacon drippings in the skillet and increase the heat to medium or 350, until the oil begins to bubble. In a second bowl, combine the flour, cornstarch, salt, and pepper, mixing throroughly. With kitchen tongs, remove the chicken breasts from the buttermilk and dredge in the dry ingredients mixture until the chicken is completely coated. Using tongs, carefully place the chicken in the hot oil and brown for about five minutes per side, or until the breast is golden brown and crisp. Remove the chicken from the hot oil and drain on paper towels. Slice the rolls in half and lightly butter each side before placing butter side down in a saute pan or skillet over medium heat until grilled. Build your sandwich as follows: On the bottom roll, put one teaspoon dijonnaise, then layer lettuce. Place one teaspoon dijonnaise on top of the lettuce and alternate dijonnaise with the remaining ingredients in this order: tomato, chicken, and bacon. Cover with the top half of the hoagie roll. Layering the dijonnaise will help keep this mondo sandwich together.Note: To prepare the dijonnaise, in a small bowl, whisk together 2 tablespoons mayonnaise, 1 teaspoon stone-ground mustard, 1 teaspoon Dijon mustard, 1/8 teaspoon sea salt, and 1/8 teaspoon freshly ground black pepper until thoroughly combined.
Recipe from “Tupelo Honey Cafe: Spirited Recipes From Asheville’s New South Kitchen“, by Elizabeth Sims with chef Brian Sonoskus (Andrews McMeel, 2011)
via Philly.com
Originally posted 2011-05-26 20:48:40.
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serves four
1 1/2 cups frozen peas
1 pound campanelle pasta
4 slices bacon, diced
1 yellow onion, chopped
1/2 teaspoon kosher salt
pinch crushed red pepper flakes
1 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
2 cups shredded cooked chicken, from 1/2 a whole chicken
2 cups roasted butternut squash
grated Parmesan, for serving
chopped fresh parsley, for serving
Place peas in a colander set in the sink. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Drain pasta into the colander over the peas; set aside. Place the bacon in a large skillet set over medium-high heat. Cook until the bacon is crisp, about 6 minutes. Remove bacon with a slotted spoon and drain on a paper-towel lined plate. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the onion and cook until soft, about 6 minutes. Add salt and red pepper, cook for 1 minute. Add wine, scraping up browned bits with a wooden spoon. Add chicken broth and cook until reduced by half. Stir in butter and lemon juice until butter is melted and combined. Stir in chicken and vegetables and cook until heated through, about 3 minutes. Add pasta and peas and toss to combine. Serve pasta garnished with Parmesan and parsley.
bacon recipe courtesy of: Sam Talbot, GMC Trade Secrets
1 1/2 cups frozen peas
1 pound campanelle pasta
4 slices bacon, diced
1 yellow onion, chopped
1/2 teaspoon kosher salt
pinch crushed red pepper flakes
1 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
2 cups shredded cooked chicken, from 1/2 a whole chicken
2 cups roasted butternut squash
grated Parmesan, for serving
chopped fresh parsley, for serving
Place peas in a colander set in the sink. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Drain pasta into the colander over the peas; set aside. Place the bacon in a large skillet set over medium-high heat. Cook until the bacon is crisp, about 6 minutes. Remove bacon with a slotted spoon and drain on a paper-towel lined plate. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the onion and cook until soft, about 6 minutes. Add salt and red pepper, cook for 1 minute. Add wine, scraping up browned bits with a wooden spoon. Add chicken broth and cook until reduced by half. Stir in butter and lemon juice until butter is melted and combined. Stir in chicken and vegetables and cook until heated through, about 3 minutes. Add pasta and peas and toss to combine. Serve pasta garnished with Parmesan and parsley.
bacon recipe courtesy of: Sam Talbot, GMC Trade Secrets
2891. CHEESY CHICKEN BACON ROLLATINI
4 slices cheddar cheese
4 chicken breasts
1/2 cup baby spinach leaves
4 slices applewood bacon
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 sprigs fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 cloves crushed garlic
Night before cooking: combine olive oil, apple cider vinegar, fresh thyme, sea salt, garlic & black pepper in a Ziploc bag. Butterfly the chicken breasts and drop in bag. Seal and marinate in fridge for at least 6 hours and up to 24 hours.
Preparation: Take 1 butterflied breast of chicken and lay on cutting board. Lay 1 slice of cheddar cheese and 3 leaves of baby spinach inside. Starting at one end of chicken, roll tightly. Wrap 1 slice of bacon around outside and seal with a toothpick. Follow the same for the other 3 breasts. Preheat oven to 350 Degrees. Place 1 tablespoon butter in a baking dish and place in oven while preheating. Once preheated, remove baking dish (with melted butter) and place chicken rolls seam side down. Cook for 25-30 minutes until cooked through.
To serve: Remove toothpick and slice chicken rollatini.
bacon recipe courtesy of: Friends of Elsie, Borden Dairy, Dairy Farmers of America, Inc., 10220 North Ambassador Drive, Kansas City, MO 64153
4 chicken breasts
1/2 cup baby spinach leaves
4 slices applewood bacon
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 sprigs fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 cloves crushed garlic
Night before cooking: combine olive oil, apple cider vinegar, fresh thyme, sea salt, garlic & black pepper in a Ziploc bag. Butterfly the chicken breasts and drop in bag. Seal and marinate in fridge for at least 6 hours and up to 24 hours.
Preparation: Take 1 butterflied breast of chicken and lay on cutting board. Lay 1 slice of cheddar cheese and 3 leaves of baby spinach inside. Starting at one end of chicken, roll tightly. Wrap 1 slice of bacon around outside and seal with a toothpick. Follow the same for the other 3 breasts. Preheat oven to 350 Degrees. Place 1 tablespoon butter in a baking dish and place in oven while preheating. Once preheated, remove baking dish (with melted butter) and place chicken rolls seam side down. Cook for 25-30 minutes until cooked through.
To serve: Remove toothpick and slice chicken rollatini.
bacon recipe courtesy of: Friends of Elsie, Borden Dairy, Dairy Farmers of America, Inc., 10220 North Ambassador Drive, Kansas City, MO 64153
2876. ESCALOPE of CHICKEN with SAGE and BACON
serves four
4 boneless skinless chicken breasts
12 sage leaves
24 slices cured bacon
little olive oil
little freshly squeezed lemon juice
For the dressing
4oz. black olives
handful basil leaves, coarsely torn
7oz. tomatoes, peeled, deseeded and diced
7oz. red onions, diced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
risotto or new potatoes, to serve
Cut each chicken breast into three equal pieces, cover with clingfilm and bash with a meat tenderiser or heavy-based pan. (You don’t want to beat them wafer thin, but bashing prevents the meat shrinking during cooking). Remove the clingfilm. Place a sage leaf on each piece of chicken and wrap in two slices of cured bacon (so the bacon holds the sage leaf in place). Put a little olive oil in a pan and fry the chicken for about 15 to 20 minutes, turning frequently, or until golden and cooked through. Season with a knob of butter, some freshly ground black pepper and a little freshly squeezed lemon juice. To make the dressing, mix together all the ingredients in a bowl. Place the risotto or new potatoes in the centre of each plate, spoon the black olive and red onion dressing around, arrange the chicken on top and serve at once.
bacon recipe courtesy of: Woman & Home
4 boneless skinless chicken breasts
12 sage leaves
24 slices cured bacon
little olive oil
little freshly squeezed lemon juice
For the dressing
4oz. black olives
handful basil leaves, coarsely torn
7oz. tomatoes, peeled, deseeded and diced
7oz. red onions, diced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
risotto or new potatoes, to serve
Cut each chicken breast into three equal pieces, cover with clingfilm and bash with a meat tenderiser or heavy-based pan. (You don’t want to beat them wafer thin, but bashing prevents the meat shrinking during cooking). Remove the clingfilm. Place a sage leaf on each piece of chicken and wrap in two slices of cured bacon (so the bacon holds the sage leaf in place). Put a little olive oil in a pan and fry the chicken for about 15 to 20 minutes, turning frequently, or until golden and cooked through. Season with a knob of butter, some freshly ground black pepper and a little freshly squeezed lemon juice. To make the dressing, mix together all the ingredients in a bowl. Place the risotto or new potatoes in the centre of each plate, spoon the black olive and red onion dressing around, arrange the chicken on top and serve at once.
bacon recipe courtesy of: Woman & Home
Better with Bacon – Pechugas Con Tocino
To celebrate Cinco de Mayo, why not make up a batch of Pechugas Con Tocino (Bacon Wrapped Chicken Breasts)
Recipe after the jump…Ingredients
6 md Chicken breasts 6 sl Bacon 1 ts Vinegar 2 Cloves garlic 1 pn Ground vinegar 1 pn Ground clove 1 c Cooking sherry PepperInstructions
Crush the garlic with the vinegar, cinnamon and clove. Wash the chicken breasts, dry them and rub them with the vinegar, spice and garlic mixture. Wrap the bacon around the chicken breasts and secure with a toothpick. Place the breasts in a casserole dish. Add sherry and pepper. Bake on medium heat for 15 minutes. Turn the breasts over and cook until tender, bathing them from time to time in the sauce.Recipe from bigoven.com, posted by James and Susan Kirkland.
Originally posted 2009-05-05 11:43:45.
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This week’s “Better with Bacon” installment is brought to you by Brent (SHOUT OUT) who sent me this link to Delish.com that featured not one, not two, but 10 simple and delicious bacon recipes.
Lobster Salad BLT - photo via Delish.com
It’s their “10 Top Bacon Recipes” featuring:
Bacon & Egg Hash Crunchy Cinnamon French Toast Glazed Bacon-and-Cheese Burgers The Clubhouse Sandwich Triple -Decker Chicken Sandwich Lobster Salad BLT Louisville Hot Brown Chicken Pizzettes Trio Potato Soup Green Beans with Smoked Bacon and OnionEnjoy!
Originally posted 2009-07-21 11:33:43.
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