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
Tag Archives: chicken breast
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
2734. GRILLED CHICKEN, BACON and SMOKED GOUDA PANINI with PESTO MAYONNAISE
makes four panini sandwiches
2 grilled (or otherwise cooked) chicken breasts, sliced
4 slices bacon
1/2 cup mayonnaise
2 tablespoons homemade or high-quality store-bought pesto
4 ciabatta rolls
2 ounces smoked gouda
2 medium tomatoes, sliced
16 large fresh spinach leaves
Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.
In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.
Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.
bacon recipe courtesy of: Dara Michalski, Cookin' Canuck, April 23, 2010
2 grilled (or otherwise cooked) chicken breasts, sliced
4 slices bacon
1/2 cup mayonnaise
2 tablespoons homemade or high-quality store-bought pesto
4 ciabatta rolls
2 ounces smoked gouda
2 medium tomatoes, sliced
16 large fresh spinach leaves
Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.
In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.
Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.
bacon recipe courtesy of: Dara Michalski, Cookin' Canuck, April 23, 2010
2698. CHICKEN ROULADE with BACON, ROMESCO SAUCE and FONDANT POTATOES
serves two
For the romesco sauce2 medium red peppers?100ml/3½fl oz extra virgin olive oil, plus extra for frying2 garlic cloves, diced1 red chilli, diced1 x 200g/7oz can chopped plum tomatoes?2 tablespoons red wine vinegar?1 teaspoon salt?1 tablespoon ground hazelnuts?1 tablespoon ground almonds?
For the chicken roulade2 large free-range chicken breasts, skin removedsalt and freshly ground black pepper?1 tablespoon groundnut oil275g/10oz mixture of chestnut and white mushrooms, sliced1 garlic clove, chopped2 handfuls fresh spinach leaves4 slices unsmoked back bacon, diced
For the fondant potatoes150g/5oz unsalted butter?1 garlic clove, diced3 large floury potatoes (about 750g/1lb 10oz in total), peeled and cut into 1cm/0.5-in thick rounds using a pastry cutter3 tablespoons chicken stock?
For the romesco sauce, preheat the grill to its highest setting. Prick the peppers in a few places with a fork, then place them under the grill, turning every now and then, until the skins are blackened and charred. Transfer to a bowl and cover immediately with cling film to trap the steam. Leave for a few minutes and, when cool enough to handle, pull off the skins and remove the core and seeds. Set the flesh aside.
Heat one tablespoon of the olive oil in a frying pan over a medium heat and fry the garlic and chilli together for 1-2 minutes, until fragrant and golden, but not browned. Pour in the tomatoes and cook for five minutes, or until they have broken down to a thick consistency and are almost catching on the bottom of the pan.
Transfer the contents of the pan into a food processor, add the red pepper flesh, the remaining olive oil, and all of the vinegar and salt and blend until smooth. Stir in the ground nuts and set aside.
For the chicken roulade, preheat the oven to 200C/400F/Gas 6.
Place each chicken breast between two sheets of cling film and flatten with a rolling pin or meat mallet until very thin (about 0.5cm/¼in). Remove the cling film and season the chicken with salt and freshly ground black pepper.
Heat the groundnut oil in a frying pan over a medium heat and gently fry the mushrooms with the garlic for 2-3 minutes, or until the mushrooms have started to shrink but are not fully cooked. Leave to cool.
Spread the mushroom mixture over the chicken breasts, then top with the spinach leaves. Roll each chicken breast up tightly and wrap two slices of bacon around each breast to secure. Place onto a lightly greased baking tray and cook in the oven for 15-20 minutes, or until completely cooked through (no traces of pink should remain when you cut into the chicken). Keep warm.
Meanwhile, for the fondant potatoes, melt the butter in a large frying pan over a medium heat then add the garlic and fry for one minute. Add the potatoes and fry for five minutes, or until the potatoes are golden brown on the bottom.
Turn the potatoes over, then pour in the chicken stock and bring to the boil. Season with salt and freshly ground black pepper, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are tender.
To serve, carve the chicken roulade into thick slices and serve with the hot fondant potatoes and romesco sauce on the side.
bacon recipe courtesy of: The Pendles Family, The Hairy Bikers' Cook Off, BBC Food
For the romesco sauce2 medium red peppers?100ml/3½fl oz extra virgin olive oil, plus extra for frying2 garlic cloves, diced1 red chilli, diced1 x 200g/7oz can chopped plum tomatoes?2 tablespoons red wine vinegar?1 teaspoon salt?1 tablespoon ground hazelnuts?1 tablespoon ground almonds?
For the chicken roulade2 large free-range chicken breasts, skin removedsalt and freshly ground black pepper?1 tablespoon groundnut oil275g/10oz mixture of chestnut and white mushrooms, sliced1 garlic clove, chopped2 handfuls fresh spinach leaves4 slices unsmoked back bacon, diced
For the fondant potatoes150g/5oz unsalted butter?1 garlic clove, diced3 large floury potatoes (about 750g/1lb 10oz in total), peeled and cut into 1cm/0.5-in thick rounds using a pastry cutter3 tablespoons chicken stock?
For the romesco sauce, preheat the grill to its highest setting. Prick the peppers in a few places with a fork, then place them under the grill, turning every now and then, until the skins are blackened and charred. Transfer to a bowl and cover immediately with cling film to trap the steam. Leave for a few minutes and, when cool enough to handle, pull off the skins and remove the core and seeds. Set the flesh aside.
Heat one tablespoon of the olive oil in a frying pan over a medium heat and fry the garlic and chilli together for 1-2 minutes, until fragrant and golden, but not browned. Pour in the tomatoes and cook for five minutes, or until they have broken down to a thick consistency and are almost catching on the bottom of the pan.
Transfer the contents of the pan into a food processor, add the red pepper flesh, the remaining olive oil, and all of the vinegar and salt and blend until smooth. Stir in the ground nuts and set aside.
For the chicken roulade, preheat the oven to 200C/400F/Gas 6.
Place each chicken breast between two sheets of cling film and flatten with a rolling pin or meat mallet until very thin (about 0.5cm/¼in). Remove the cling film and season the chicken with salt and freshly ground black pepper.
Heat the groundnut oil in a frying pan over a medium heat and gently fry the mushrooms with the garlic for 2-3 minutes, or until the mushrooms have started to shrink but are not fully cooked. Leave to cool.
Spread the mushroom mixture over the chicken breasts, then top with the spinach leaves. Roll each chicken breast up tightly and wrap two slices of bacon around each breast to secure. Place onto a lightly greased baking tray and cook in the oven for 15-20 minutes, or until completely cooked through (no traces of pink should remain when you cut into the chicken). Keep warm.
Meanwhile, for the fondant potatoes, melt the butter in a large frying pan over a medium heat then add the garlic and fry for one minute. Add the potatoes and fry for five minutes, or until the potatoes are golden brown on the bottom.
Turn the potatoes over, then pour in the chicken stock and bring to the boil. Season with salt and freshly ground black pepper, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are tender.
To serve, carve the chicken roulade into thick slices and serve with the hot fondant potatoes and romesco sauce on the side.
bacon recipe courtesy of: The Pendles Family, The Hairy Bikers' Cook Off, BBC Food
2663. CHICKEN with BOK CHOY and BACON
1 1/2 boneless skinless chicken breasts, cut into slices 1/8? thick by 1/4? by 1?
1 tablespoon premium light soy sauce
1 teaspoon Shao Hsing wine
1 tablespoon cornstarch
2 tablespoons peanut or canola oil
4-6 slices smoked thick bacon, cut crossways into 1/2 slices
1 tablespoon raw sugar
5 cloves garlic, minced finely
1 1/2 inch cube fresh ginger, peeled and minced finely
6 large scallions, white and light green parts only, thinly sliced on the diagonal
1 1/2 tablespoons premium light soy sauce
1 tablespoon Shao Hsing wine
1 teaspoon rice vinegar
1 pound Shanghai or baby bok choy, rinsed, bottom trimmed away and cut into 1? chunks
3/4 cup chicken stock or broth into which 1 teaspoon of cornstarch has been dissolved
dark green tops of the scallions, cut into thin slices on the diagonal
1 teaspoon sesame oil
Gently toss chicken breast slices with the first measures of light soy sauce, Shao hsing wine and cornstarch, and allow to marinate at least twenty minutes. Heat wok on high heat until a thin ribbon of smoke spirals up from the hot metal. Add peanut or canola oil, and let it heat for thirty seconds. Add the bacon, and stir well to separate each piece out from the others. Cook, stirring, until the bacon has rendered its fat and is done but not crispy. Remove from the wok and set aside. To the wok add the chicken, spreading it out into a single layer against the bottom of the wok. Sprinkle with the sugar, garlic, ginger and scallion slices. Leave the chicken undisturbed for a minute or so, until the bottom of the chicken begins to brown, then cook, stirring until 2/3 of the chicken is no longer pink, but white and brown. Sprinkle the chicken with the soy sauce, wine and vinegar and stir, scraping up any browned bits from the bottom and sides of the wok. Add the bacon back to the wok. Add the bok choy and the broth or stock and cook, stirring, and scraping any more browned bits from the bottom of the wok, until the bok choy wilts slightly and a sauce forms. Sprinkle with the scallion tops, drizzle with sesame oil, and give the whole thing a final stir before scraping it out of the wok into a warmed serving. Serve with steamed rice and really good Chinese tea.
bacon recipe courtesy of: Barbara, Tigers & Strawberries, January 26, 2009?
1 tablespoon premium light soy sauce
1 teaspoon Shao Hsing wine
1 tablespoon cornstarch
2 tablespoons peanut or canola oil
4-6 slices smoked thick bacon, cut crossways into 1/2 slices
1 tablespoon raw sugar
5 cloves garlic, minced finely
1 1/2 inch cube fresh ginger, peeled and minced finely
6 large scallions, white and light green parts only, thinly sliced on the diagonal
1 1/2 tablespoons premium light soy sauce
1 tablespoon Shao Hsing wine
1 teaspoon rice vinegar
1 pound Shanghai or baby bok choy, rinsed, bottom trimmed away and cut into 1? chunks
3/4 cup chicken stock or broth into which 1 teaspoon of cornstarch has been dissolved
dark green tops of the scallions, cut into thin slices on the diagonal
1 teaspoon sesame oil
Gently toss chicken breast slices with the first measures of light soy sauce, Shao hsing wine and cornstarch, and allow to marinate at least twenty minutes. Heat wok on high heat until a thin ribbon of smoke spirals up from the hot metal. Add peanut or canola oil, and let it heat for thirty seconds. Add the bacon, and stir well to separate each piece out from the others. Cook, stirring, until the bacon has rendered its fat and is done but not crispy. Remove from the wok and set aside. To the wok add the chicken, spreading it out into a single layer against the bottom of the wok. Sprinkle with the sugar, garlic, ginger and scallion slices. Leave the chicken undisturbed for a minute or so, until the bottom of the chicken begins to brown, then cook, stirring until 2/3 of the chicken is no longer pink, but white and brown. Sprinkle the chicken with the soy sauce, wine and vinegar and stir, scraping up any browned bits from the bottom and sides of the wok. Add the bacon back to the wok. Add the bok choy and the broth or stock and cook, stirring, and scraping any more browned bits from the bottom of the wok, until the bok choy wilts slightly and a sauce forms. Sprinkle with the scallion tops, drizzle with sesame oil, and give the whole thing a final stir before scraping it out of the wok into a warmed serving. Serve with steamed rice and really good Chinese tea.
bacon recipe courtesy of: Barbara, Tigers & Strawberries, January 26, 2009?
Chicken Souvlaki Recipe with Bacon in a Pita – “The Greek BLT”
When I was living with my parents, we would frequently visit the local Greek restaurant. Love the food, love the flavours. I haven’t been back in a remarkably long time and I was craving a nice big souvlaki on a pita. So I fired up the grill and made one for myself – and boy [...]
2376. SWEET POTATO COCONUT CURRY with CHICKEN and BACON
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon unrefined coconut oil
2 pounds organic chicken breast, trim to bite sized pieces
1 can (15 ounces) sweet potato purée
4 slices cooked bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light coconut milk
a few pinches smoked paprika, sea salt, ground cinnamon, ground black pepper
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie Spice
1 packet powdered stevia
2 tablespoons coconut flour
1 cup cherry tomatoes
1/4 cup fresh chopped cilantro (plus some for garnish)
Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.
Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.
Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.
bacon recipe courtesy of: Marla Meridith of Family Fresh Cooking, for Marcus Samuelsson, October 14, 2011
3 cloves garlic, chopped
1 tablespoon unrefined coconut oil
2 pounds organic chicken breast, trim to bite sized pieces
1 can (15 ounces) sweet potato purée
4 slices cooked bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light coconut milk
a few pinches smoked paprika, sea salt, ground cinnamon, ground black pepper
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie Spice
1 packet powdered stevia
2 tablespoons coconut flour
1 cup cherry tomatoes
1/4 cup fresh chopped cilantro (plus some for garnish)
Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.
Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.
Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.
bacon recipe courtesy of: Marla Meridith of Family Fresh Cooking, for Marcus Samuelsson, October 14, 2011
2376. SWEET POTATO COCONUT CURRY with CHICKEN and BACON
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon unrefined coconut oil
2 pounds organic chicken breast, trim to bite sized pieces
1 can (15 ounces) sweet potato purée
4 slices cooked bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light coconut milk
a few pinches smoked paprika, sea salt, ground cinnamon, ground black pepper
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie Spice
1 packet powdered stevia
2 tablespoons coconut flour
1 cup cherry tomatoes
1/4 cup fresh chopped cilantro (plus some for garnish)
Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.
Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.
Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.
bacon recipe courtesy of: Marla Meridith of Family Fresh Cooking, for Marcus Samuelsson, October 14, 2011
3 cloves garlic, chopped
1 tablespoon unrefined coconut oil
2 pounds organic chicken breast, trim to bite sized pieces
1 can (15 ounces) sweet potato purée
4 slices cooked bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light coconut milk
a few pinches smoked paprika, sea salt, ground cinnamon, ground black pepper
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie Spice
1 packet powdered stevia
2 tablespoons coconut flour
1 cup cherry tomatoes
1/4 cup fresh chopped cilantro (plus some for garnish)
Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.
Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.
Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.
bacon recipe courtesy of: Marla Meridith of Family Fresh Cooking, for Marcus Samuelsson, October 14, 2011
2153. CHICKEN BACON CAESAR CALZONES
pizza dough for one large pizza
2 chicken breasts, roasted and chopped
8 slices of bacon, fried and crumbled
1 cup Caesar dressing
1/3 cup Parmesan cheese, plus extra for top
4 ounces Mozzarella cheese
1 teaspoon freshly ground pepper
2 tablespoons butter, melted
Preheat oven to 400 degrees. Combine chicken, crumbled bacon, dressing and Parmesan Cheese in a medium bowl. Set aside. Cut pizza dough into four sections. Roll out into rounds on a floured surface. Top 1/2 of one pizza round with filling. Top filling with 1/4 of Mozzarella cheese. Fold over dough to form half moon shape. Using a fork, press edges down to completely seal. Repeat process with remaining dough, cheese and filling. Place calzones onto a greased cookie sheet. Bake at 400 degrees for 20 minutes. Remove calzones from oven and lightly brush with melted butter. Sprinkle with Parmesan cheese. Return to oven and bake for 5 additional minutes. Serve immediately.
bacon recipe courtesy of: Sarah, Short Stop, October 22, 2009
2 chicken breasts, roasted and chopped
8 slices of bacon, fried and crumbled
1 cup Caesar dressing
1/3 cup Parmesan cheese, plus extra for top
4 ounces Mozzarella cheese
1 teaspoon freshly ground pepper
2 tablespoons butter, melted
Preheat oven to 400 degrees. Combine chicken, crumbled bacon, dressing and Parmesan Cheese in a medium bowl. Set aside. Cut pizza dough into four sections. Roll out into rounds on a floured surface. Top 1/2 of one pizza round with filling. Top filling with 1/4 of Mozzarella cheese. Fold over dough to form half moon shape. Using a fork, press edges down to completely seal. Repeat process with remaining dough, cheese and filling. Place calzones onto a greased cookie sheet. Bake at 400 degrees for 20 minutes. Remove calzones from oven and lightly brush with melted butter. Sprinkle with Parmesan cheese. Return to oven and bake for 5 additional minutes. Serve immediately.
bacon recipe courtesy of: Sarah, Short Stop, October 22, 2009