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The rarely updated blog of Joel Dixon
Wednesday, September 19, 2007
Hickory Chicken
# Posted by Joel Dixon at 19/09/2007 16:15:41Updated by Joel Dixon at 23/09/2007 10:11:51
Turns out the Internet is not just for pr0n (don't worry, you can click that link) - I found this wonderful recipe a little while ago, and even took a photo - mid-cooking.
Hickory Chicken
Didn't take too long to make, and it looks really nice (especially with the sprinkled bacon pieces)
Hickory Bacon Strips - 12 slices
Skinless Chicken Breast - 4 fillets
Large White Onion
Fresh Garlic - 4 cloves
Medium Portabella Mushrooms - 4 (I left this out - mushroom is pure evil)
Sea Salt
Bundle of Fresh Leaf Spinach
Cheddar Cheese - 4 thick slices
French Bread to serve - 4 slices toasted
1. Cook bacon in large skillet on medium to high heat until crispy. Remove bacon strips, drain on paper towel and set aside.
2. Cook chicken in bacon drippings on medium heat, until golden brown. Remove, drain on paper towel and set aside.
3. Slice onion, garlic, and portabella mushrooms. Cook together in bacon drippings, on medium to high heat, until tender and caramel in color. Remove and set aside in bowl.
4. In same skillet, arrange cooked chicken breast, salt to taste, topping with 2 slices cooked bacon on each breast. Pile the onion, garlic and mushrooms on top. Add the bunch of fresh spinach, covering the entire pan of chicken arrangement.
5. Place lid on top of skillet and steep on low heat until spinach is limp, but still bright in color.
6. Remove lid. Add 1 slice cheddar cheese for each chicken breast, replace lid until cheese is melted.
7. Remove from heat. Using spatulla, place each individual chicken breast on top of toasted french bread on each serving plate.
8. Crush remaining bacon strips and sprinkle on top of each breast.
As promised, here's a photo at the start of step 5. Admittedly, my spinach wasn't exactly fresh!
# Posted in the General section and tagged as: Recipe
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