Pig around the Chicken
Jeannine Rick
This is one of those recipes that is so simple it seems to escape me as to why I did not think of doing it before I had to taste it somewhere else. My daughter prepared this concoction for us on one of our visits to her and her family. She smoked the ones we ate at her house, but I have since prepared it in the oven and on the grill equally as good.
4 whole, skinned & boned chicken breast (cut each in half length wise, it will give you 8 pieces)
8 slices of a seasoned bacon (plain bacon can also be used) Tony Chachere's Seasoning
Season the meat with the Tony's. Wrap each piece of meat with the bacon (spiral from end to end). Secure each end with a tooth pick or if you are out of tooth picks, use uncooked spaghetti (another trick from my crafty daughter) to stab the bacon to the chicken.
If you are baking the little devils, bake at 350° for an hour to one and a half hours, it depends on the thickness of the meat. If you are grilling, cook until done. Every bar-b-quer and every pit will differ, so time wise you are on your own.
Now I realize when you add bacon to this healthy piece of lean, skinless white meat you have defeated the purpose of cooking healthy, but,
"C'est la vie" (that's life, such as it is.)
Feeds 4 hungry folks or can be used as an appetizer and you would get 8 servings. |
