Aug 4, 2010

Fancy Schmancy Chicken

Fancy Schmancy Chicken

Honey, I’m home! I’ve always wanted to say that. It sounds so retro, like I’m starring in a in a 70′s sitcom. We had an absolutely wonderful vacation but boy, was I happy to see my green baby again. Food-wise, that is. I can’t help it, just can’t.

I found exactly three lonely chicken breasts in an overall empty freezer, but that was all I needed to get dinner started. When I started shooting this posting I had no idea what to do with them, but I knew it had to be simple and pure yet with an explosion of flavor. Sounds easy enough, no?


Then I remembered the last time I whipped up my honey-glazed chicken & bacon bites and I had an epiphany: why not do a more adult version of those? And so I did.

Ingredients:

3 chicken breasts
3 tbsp honey
2 tsp coarse mustard
1/4 tsp Dijon mustard
3 tbsp ricotta
lemon juice
lemon zest
9 to 12 bacon slices
flat-leaf parsley
pepper
salt

Directions:

Note:

I’m using my BGE for this and prepared it for medium-low, direct-heat cooking (350F/180C). Use the same temperature for your oven.

Here are those three lonely chicken breasts I was speaking of earlier.
Fancy Schmancy Chicken

I’ll often keep some ricotta in the fridge. Grab 3 slightly heaping tbsp ricotta, roughly 1 tbsp per chicken breast—I didn’t want to stuff them, and this is enough to add some flavor and creaminess but not enough to be considered ‘stuffing’.
Fancy Schmancy Chicken

Lemon. Chicken and lemon were made for each other. I’m grating a little zest—that’s where the flavor is—into the ricotta. Just a pinch.
Fancy Schmancy Chicken

Add a generous amount of freshly cracked black pepper and salt. Don’t skimp on the salt!
Fancy Schmancy Chicken

Another ingredient I seldom to never run out of: flat-leaf parsley. I can see myself making this dish with fresh sage or rosemary as well, though. Finely mince a small handful and mix everything up.
Fancy Schmancy Chicken

Combine the honey, coarse mustard, Dijon mustard (or up the Dijon and use just that) and squeeze in some fresh lemon juice, about a tbsp or so.
Fancy Schmancy Chicken

And all the world was right again.
Fancy Schmancy Chicken

Use a very sharp knife and cut a slit into the thick edge of each breast to form a pocket. Spoon a tbsp of the ricotta mix in there, close it up and season the breasts with a little salt and pepper.
Fancy Schmancy Chicken

Depending on how thick your bacon slices are, wrap strips around each chicken breast making sure to fully cover the ricotta so it won’t drip out, the bacon will form a protective shield. Brush the chicken on both sides with the honey-mustard marinade.
Fancy Schmancy Chicken
 
Slap them on the grill or put them in your oven. Cook at 350F (180C). Give them 10 minutes and flip them over for another 10 minutes on the grill. When using your oven you probably have to give them 5 to 10 extra minutes. Check for readiness.
Fancy Schmancy Chicken

If this is wrong, I really really really don’t ever want to be right. Oh Lord almighty.
Fancy Schmancy Chicken

Kay’s Recipe Card

Click here for printable size.

Fancy Schmancy Chicken
Ingredients
    3 chicken breasts
    3 tbsp honey
    2 tsp coarse mustard
    1/4 tsp Dijon mustard
    3 tbsp ricotta
    lemon juice
    lemon zest
    9 to 12 bacon slices
    flat-leaf parsley
    pepper
    salt
Directions
    I’m using my BGE for this and prepared it for medium-low, direct-heat cooking (350F/180C). Use the same temperature for your oven.

    Combine 3 slightly heaping tbsp ricotta with a pinch of lemon zest, a small handful finerly minced flat-leaf parsley and salt and black pepper. Don’t skimp on the salt. Combine the honey, coarse mustard, Dijon mustard (or up the Dijon and use just that) and squeeze in some fresh lemon juice, about a tbsp or so.

    Use a very sharp knife and cut a slit into the thick edge of each breast to form a pocket. Spoon a tbsp of the ricotta mix in there, close it up and season the breasts with a little salt and pepper. Depending on how thick your bacon slices are, wrap strips around each chicken breast making sure to fully cover the ricotta so it won’t drip out, the bacon will form a protective shield. Brush the chicken on both sides with the honey-mustard marinade.

    Slap them on the grill or put them in your oven. Cook at 350F (180C). Give them 10 minutes and flip them over for another 10 minutes. When using your oven you probably have to give them 5 to 10 extra minutes. Check for readiness.
Meal type: main course
Servings: 3
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    18 Comments »

    1. 1

      It’s got bacon and cheese; it must be right!

      Alison on Aug 4, 2010 @ 9:24 am Reply
    2. 2

      Sounds like winner to me. The only thing that could make it even better is home made bacon ;-)

      noskos on Aug 4, 2010 @ 10:42 am Reply
    3. 3

      @Noskos:

      Home made bacon? Wow. He just has to trump me! :)

      Did you make that?

      Kay on Aug 4, 2010 @ 10:55 am Reply
    4. 4

      http://www.bbq-nl.com/2009/05/bacon-deel-1.html Enjoy ;-)
      If you need Pink Salt just LMK! And no, that is not the stuff from the Himalaya’s :-)
       

      noskos on Aug 4, 2010 @ 11:13 am Reply
      1. @ Noskos:

        I think I love you :)

        Kay on Aug 4, 2010 @ 11:26 am Reply
    5. 5

      WOW! I love cooking stuffed (with Feta) chicken breasts on the BBQ but wrapped in bacon with honey and mustard- WOW….I’m in awe.
      Simple ingredients- great taste.  Thanks Kay I think I love YOU!
      (bad for the figure though)

      Vanessa on Aug 4, 2010 @ 2:48 pm Reply
    6. 6

      Fabulous, as usual! It would be hard to beat the recipe for those Honey Glazed Chicken Bites, but this might come a close second. You really come up with some great combinations, Kay!

      Lana @ Never Enough Thyme on Aug 4, 2010 @ 3:00 pm Reply
    7. 7

      Genius! Love stuff like this. Relatively easy, stuff is all in fridge so no shopping trips needed, and you feel like a rockstar chef when you serve it to your family.  When you said Fancy Schmancy Chicken I had a different recipe in mind, because that is the recipe name for a dish my family also calls “white trash chicken”, haha, it’s chicken breasts wrapped in bacon and covered in cheddar cheese, then with a sauce poured over the top that is half bbq sauce/half ranch dressing. It sounds weird, but it is SO good. Due to the caloric content, I almost never make it, haha!

      naomig on Aug 4, 2010 @ 7:23 pm Reply
    8. 8

      Yum, I love chicken recipes :) this looks delicious!

      Rhea on Aug 4, 2010 @ 9:42 pm Reply
    9. 9

      This chicken dish looks fantastic.

      Memoria on Aug 5, 2010 @ 4:40 am Reply
    10. 10

      I went home and cooked these for dinner last night.
      My family loved them, thanks for recipe.

      Teressa H on Aug 5, 2010 @ 4:10 pm Reply
    11. 11

      I’m going to have to try this sometime soon while it’s still warm enough to grill outside. It’s a little cooler here today, so I’m making the honey-glazed chicken & bacon bites (they’re in the oven as I type this) and the family is drooling just over the smells emanating from the kitchen.

      Thanks for the recipes!

      Ivy on Aug 7, 2010 @ 3:12 am Reply
    12. 12

      I was inspired by you today so I cooked chicken for the first time in quite a long while. It was very very tasty but turned out a mess. :/

      Karohemd on Aug 7, 2010 @ 9:13 pm Reply
    13. 13

      @karohemd:

      That’s what you get for making stuffed chicken and not having enough bacon to wrap it with :))

      Kay on Aug 7, 2010 @ 9:26 pm Reply
    14. 14

      OHHH….I’m making this soon!!!

      Janie on Aug 8, 2010 @ 12:41 am Reply
    15. 15

      I made this tonight, but just used some slices of brie inside, rather than the ricotta, since I had the brie on hand. Delicious!

      Alison on Aug 9, 2010 @ 7:40 pm Reply
    16. 16

      @Alison:

      One of my all time favorites is to grill chicken breasts, melt brie on top and on top of that goes a wine sauce with onion, garlic, mushrooms and mustard. Divine.

      Kay on Aug 10, 2010 @ 8:29 am Reply
    17. 17

      Oooh, it looks delicious! I’ll try it!

      Christina on Aug 11, 2010 @ 5:31 pm Reply

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