Like most people around the world, I think this lockdown and social distancing is getting old and I'm ready for it to be over! Perfect for Passover, let me out of here! Had to name it something, so why not?
Chicken breasts marinaded then wrapped in bacon and glazed with peach preserves and horseradish, what a kick! Made with a doctored mac & cheese and roasted Florentine vegetables. A beautiful and yummy dish.
3 Boneless, skinless Chicken breasts
Marinade:
¼ cup vinegar
½ cup brown sugar
3 Tbs mustard
4 Tbs olive oil
2 tablespoons lemon juice
½ tsp garlic powder
½ tsp onion powder
Glaze:
2 Tbs peach preserves
1 Tbs of Shrimp cocktail sauce, or to taste
1 tsp olive oil
½ tsp white vinegar
Whisk together until well blended
Directions:
Prepare the marinade. Pour in plastic bags with chicken pieces.
Set in refrigerator for at least 4 hours.
Take out the vegetables and place in large bowl with olive oil. Stir to coat. Let sit while you prepare the chicken.
Preheat oven to 400 degrees. The vegetables will roast along with for the same time.
Line a baking sheet with foil and spray along with a rack for the chicken.
Lay out a sheet of wax paper on the counter for easy clean-up.
Rinse off the pieces of chicken and dry well with paper towels.
Wrap each with a piece of bacon and secure with a toothpick. Place on rack.
Brush each piece with the glaze.
Go ahead and prep another pan with foil for the vegetables. Spread them in an even layer.
Both pans go in the 400 degree oven for between 20 – 30 minutes depending on how thick the breasts are.
Check with a thermometer, you don't want them to get over 160 degrees as they will continue to cook and reach the desired 165 degrees out of the oven.
Brush on more glaze every 10 mins or so. (total of 3 coatings).
I was serving this along with some mac & cheese that I fixed earlier and slid the casserole into the oven at the 15 minute mark to re-heat and get touches of brown.
What a treat to great Spring!
For our music: https://www.youtube.com/watch?v=9NiAD17wpEY My Ding – A-- Ling
Honored to be serving my Master Indy
socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon
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