I’m running off to a very important meeting, and between getting some notes together, and finding a clean shirt, I don’t have time to write the bacon wrapped Spring chicken post just yet. So, for now you’ll have to settle for the ingredient amounts, and I promise I’ll fill out the rest later. Enjoy! 

Okay, I’m back, and ready to finish off this post. Except, I’m not sure exactly what to add, since the technique is every bit as easy as it appears in the video. The only real point of emphasis is keeping the knife relatively still where it goes into the side of the breast, as you cut a nice big pocket inside. Other than that, just be sure to tuck your bacon ends under the chicken, and you shouldn’t have too much trouble. 

You should probably use a thermometer to check the doneness, but a great rule of thumb is when you see and hear juices from the stuffing and chicken start to leak into the pan. I just did a quick lemon deglaze, but time permitting, the browned bits in the pan will make a great pan sauce, like the one we did in this Airline Chicken video. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for 2 portions:

For the stuffing:
2 tablespoons unsalted butter
1/2 cup sliced green onions (aka spring onions)
2 tablespoons finely diced jalapeno pepper
3 cloves minced garlic
1/2 teaspoon salt, plus more to taste
1/3 cup crumbled feta cheese, grated Gruyere, cheddar, blue, or any other cheese
2 tablespoons freshly chopped green herbs (tarragon, parsley, dill, a little thyme, are all great choice alone or combined) 
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 rounded teaspoon fine dry breadcrumbs

For the rest:
2 eight-ounce boneless skinless chicken breast, cut as show
enough salt, freshly ground black pepper, cayenne to generously season chicken
4 to 6 strips of bacon, or enough to wrap chicken breasts
1 teaspoon oil to grease pan
juice from 1 lemon to deglaze pan drippings

– Roast at 425 F. for about 30 minutes, or until an internal temp of at least 155 F.



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