Monday, August 23, 2010

Bacon Wrapped Chicken


So I changed the name of the dish from Fancy Schmancy Chicken to just Bacon Wrapped Chicken. Don’t get me wrong, the chicken was good, but I felt a little cheesy about the original title!  Chicken stuffed with creamy ricotta and wrapped in bacon with a honey mustard glaze sounded too good not to try! The bacon helped the chicken stay nice and moist while enclosing the filling stuffed inside. The filling was light and provided the chicken with lots of flavor. The chicken reminded me of a meal I’ve made several times before, which used a cream cheese and chive filling. Same concept, different flavors, but still a great dish!

Bacon Wrapped Chicken

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3 chicken breasts

3 tablespoons honey

2 teaspoons coarse mustard

1/4 teaspoon Dijon mustard

3 tablespoons ricotta

Zest and juice of one lemon

9 to 12 bacon slices


Salt and Pepper to taste

Combine 3 heaping tablespoons ricotta with a pinch of lemon zest, a small handful of finely minced parsley, salt, and pepper. Combine the honey, coarse mustard, Dijon mustard, and a squeeze of lemon juice.

Using a sharp knife, cut a slit into the thick edge of each chicken breast to form a pocket. Spoon a tablespoon of the ricotta mixture into the pocket, close and season chicken with salt and pepper. Wrap bacon strips around each breast making sure to fully cover the ricotta.

Brush the chicken on both sides with the honey-mustard marinade. Grill chicken at 350 degrees for about 10 minutes or each side, or until done.

Source: Kayotic Kitchen

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