Chicken Breasts Roasted Bacon Pears In Mustard Cream Food

CHICKEN WITH MUSTARD CREAM SAUCE

Steps:

• Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.

CHICKEN BREASTS, ROASTED BACON, PEARS IN MUSTARD CREAM

Steps:

• Preheat oven to 400ºF.
• In medium skillet over medium heat, place bacon and cook until crisp, about 3 minutes.
• *(My way of cooking bacon is to roast it in a 400ºF oven, for about 15-20 minutes until the bacon is crispy. Lay on paper-towel lined plate and allow to cool.)*
• Add onion and garlic; cook until very soft and sweet, about 8 minutes.
• Stir in mustard, cream and white wine. Add crumbled bacon pieces. Taste for seasoning.
• Place pear slices in the bottom of 9"x13" glass baking dish. Place chicken breasts on top of pears.
• Spoon mustard sauce over chicken; sprinkle with chopped thyme.
• Place chicken in oven and bake 40-45 minutes, until chicken is brown and cooked through and pears are tender. Baste chicken with sauce as it cooks.
• Garnish with thyme sprigs, if desired.
• Serve with fresh asparagus stalks and brown rice.

MUSTARD-STUFFED CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.