The other day i made bacon wrapped chicken, it was delish! I didn't have a recipe, so i just made it up as I went along. I have no pics for you, since it disappeared to quickly.
Bacon Wrapped Chicken
6 boneless chicken breasts
a pack of bacon
6 small slices of motzerella cheese
a small can of sliced olives
Pre Heat oven to 350
pound the chicken breasts till about 1/4 inch thick
lay out one chicken breast put one piece of cheese in the middle, then sprinkle olives on top.
roll the chicken and wrap it with a piece of bacon,
put the chicken on a baking sheet. (I used a grilling pan so the fat would drain under the chicken and then drained it off before serving)
mix honey and mustard to whatever consistency you like, i did about 2 tablespoons of mustard to 4 tablesoons of honey.
microwave the honey mustard till warm
spread the honey mustard on the chicken
place in oven for 45 minutes.
So then I came upon this recipe on the Kitchen.
(the post to go along with this is so freaking funny you have to check it out!) Go here.
Candied Salted Bacon
Yields: 8-12 pieces (depending on package size)
1 package center cut bacon
3/4 cup light brown sugar
Kosher salt to taste
The oven method works best for this treat, simply line a cookie sheet (with sides) with parchment paper or silpat in preparation. Place bacon on cookie sheet, making sure not to overlap any edges. Lightly sprinkle each piece of bacon with brown sugar (1-1 1/2 tablespoons/each) and place cookie sheet in cold oven. Set temperature to 350 degrees Fahrenheit and bake 20-25 minutes, keeping an extra careful eye on them starting at the 18 minute mark.
Remove from oven and place cookie sheet on wire rack. Sprinkle kosher salt over bacon pieces. Enjoy!then again on the Kitchen they had a recipe for Candied bacon fudge. Really! I so can't wait to try this! Sara we are so making this at mom's house! Go here for their post.
and for those who just want the recipie (thankyouverymuch) here ya go!
Candied Bacon Fudge
yields: 64-1" pieces or 12-24 slices
Prepare an 8"x8" baking dish by lining it with parchment paper (or buttering it heavily). Prepare bacon according to directions and fudge to directions.
Add half of the fudge to the baking pan and press firmly into the corners and smooth the top. Add strips of bacon across the surface, making sure to press the fudge down to eliminate air bubbles. Work quickly so bacon doesn't cool completely to create a tight bond between the two. Layer remaining fudge and bacon. For a "sliced bacon look" don't smooth the top and leave uneven ridges and mounds. If you'll be cutting into squares, go ahead and smooth the top with a spatula.
For most recipes, the addition of the refrigerator will make your fudge set up within an hour, though if you use Alton Brown's recipe above, only place it in the refrigerator with a double layer of plastic wrap to keep out moisture from other items in your fridge. Cut when firm, either in 1" squares, strips, or half strips! The choice is yours! Enjoy!