Honey Mustard Bacon Wrapped Chicken- Easy and Paleo: (if you're into that kind of thing!)
ALWAYS READ THE WHOLE RECIPE BEFORE STARTING!!! With any recipe all the time!
This will make your life much easier. Also, preheat your oven first if it calls for baking something. You don't want to be standing around waiting for it to heat up.
4-6-8-10 Skinless Chicken Thighs (I like to have leftovers)
Salt and Pepper TT (To Taste)
2 Tbsp Olive or Canola Oil
2 Cloves Garlic, Minced (lets be real you can use more if you want)
4 Tbsp Honey (Heat honey up a bit, It's easier to poor and measure)
1 Tbsp Dijon Mustard
1 Tbsp Stone Ground Mustard
1 Tbsp Spicy Mustard
(You can use any three types of mustard, we use what we have in the fridge at the moment . Sometimes its one or two mustard's.)*TANGENT* just make it work! Don't stress about following the directions word for word. I was once told that a recipe is not the voice of god. It's OK to make shit up if you don't have it. It might work, it might not! you are cooking people food and they should be happy for it. Always taste what you are making. If it's to sweet add more of your favorite mustard. If its not sweet enough for you Turkish add more honey! (See what I did there Jenni ;)
4-6 Bacon strips (paleo friendly if you want to go that way)
I will try to make this short and sweet. I hate long drawn out recipes! just tell me what to do and be gone with it.
-Preheat oven to 375*
-Lay chicken out on separate plate and season with salt and pepper place in a Ziploc bag.
-Mix remaining ingredients together (not the bacon)
-Poor half the sauce over chicken.
-Marinate for an hour or so. (if you don't have that kind of time 10 min is just fine) leezzzz be honest who does!
-Wrap each piece of chicken with bacon strip. (this gets messy) gloves work great for this part.
-Oil oven safe pan with about a Tbsp oil (Canola has a lower smoke point then olive so I would use that) Let the pan get hot to sear the chicken and bacon.
-Add chicken to pan and sear till bacon is golden brown on both sides.
-Place pan in oven.
-Bake for about 30 minutes. (If it flies cook to 165* [internal temp])
when finished serve with any sides you want and brush each piece with the remaining sauce. (save sauce for next recipe)
**** leftover chicken and sauce recipe below****
Honey Mustard Bacon Avocado Chicken Salad:
Whatever leftover chicken you have from above recipe (or make more the same way) to make it faster don't wrap the bacon on the chicken and just cook the bacon in the oven with chicken separably and chop it up.
2-4 heads of romaine, Chopped (depends on how many people you are feeding.)
Salt and pepper TT (always salt and pepper your salads)
6 Strips of bacon, diced
2 Avocados, diced or sliced
2 Handfuls of Cherry tomatoes, cut in half
1/2 Red Onion, Thinly sliced
*Other toppings if your heart desires*
Hard boiled eggs
grilled or sauteed veggies (asparagus, squash, eggplant....ect)
Croutons
Arugula
Roasted corn
-Mix all of the ingredients together in a salad bowl
-Add chopped or sliced leftover chicken. (warm or cold, your choice)
*If you want to warm chicken I would recommend in the oven at 400* for about 15-20 minutes* Do this while you are prepping the salad.
-toss with leftover sauce (dressing) or let your guest poor over their own, up to you.
-enjoy!
-Sarah
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