Dijon Bacon Wrapped Chicken Food

DIJON BACON WRAPPED CHICKEN

Steps:

• 1. Combine honey, Dijon, mayo, and onion powder in a bowl. Take 1/2 of the sauce and refrigerate it.
• 2. Coat the chicken in the other 1/2 of the sauce. Refrigerate for 1-2 hours.
• 3. Heat oven to 375 F.
• 4. Take chicken out of the fridge and wrap with bacon. I lay the bacon out first in a X pattern then place the chicken in the middle UPSIDE DOWN. Wrap the bacon around the chicken and flip over. Secure bacon is necessary.
• 5. Bake for 30 - 35 min or until 160 F internally. Enjoy.

DIJON BACON WRAPPED CHICKEN

Steps:

• 1. Preheat oven to 375*. Have ready a baking dish.
• 2. Slice chicken breasts in half, lengthwise, to halve the thickness. Place in bowl or ziplock bag with 1/2 cup of dijon. Marinate in the refrigerator 8 hours, or (if less) as long as you can. **I've done this without marinating and it's good, just not quite as flavorful.
• 3. In a bowl mix together the mayonnaise, the garlic salt, the pepper, and the 4 tablespoons dijon. Dip each chicken breast half in mixture.
• 4. On a plate place two strips of bacon in an X. Roll up the chicken breast half starting with the small end (like a backwards crescent roll). Wrap the bacon around the roll, make sure it is snug, secure in the center with toothpick. Repeat with remaining 3 pieces of chicken.
• 5. Place each chicken bundle in baking dish. Spoon any remaining mayo/dijon mixture over the top.
• 6. Bake for 45 minutes, or until juices run clear, or internal chicken temp is 165*. Broil briefly to crisp bacon.

SUNNY'S BACON-WRAPPED HONEY DIJON TURKEY BREAST

Steps:

• For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
• For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
• Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
• Preheat the oven to 400 degrees F.
• Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
• Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.

BACON WRAPPED MAPLE-MUSTARD CHICKEN THIGHS

Steps:

• Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat. If using charcoal grill, place coals on one side of grill, not covering entire charcoal bed. Thighs will be cooked over direct heat first and finally by indirect heat, opposite the heat source.
• Rinse thighs, pat dry and season with salt and pepper to taste. Place maple syrup in shallow dish. Add mustard and yogurt and stir to combine. Dip thighs in syrup mixture, lightly roll up and wrap each with two strips of bacon to enclose. Secure with wooden toothpicks, if necessary. If bacon strips are long, one strip per thigh may be sufficient.
• Lightly coat grill with oil or cooking spray. Place thighs on preheated grill 4 to 6-inches above direct heat and brown on both sides, about 5 minutes. Move thighs to indirect heat side of grill and continue to cook with lid closed, about 10 to 12 minutes. Watch closely to prevent burning. Test thighs for doneness. Temperature should reach 160 degrees F. on meat thermometer. Return to direct heat to crisp bacon, about 3 to 4 minutes. Remove and place on serving platter. Remove toothpicks and serve.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

CHICKEN WITH BACON AND HONEY-DIJON MUSTARD

Steps:

• Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, then crumble and set aside.
• Dredge the chicken pieces with flour, shaking off excess. Place the skillet with the reserved bacon drippings over medium heat, add the chicken and cook until pieces are browned on all sides.
• Transfer chicken to a baking dish. Bake the chicken uncovered at 350ºF., until the juices run no longer pink from the center of the chicken.
• In a small bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper to taste.
• Drizzle the mixture over the chicken and bake uncovered until tender and the glaze looks lighty browned on top of the chicken pieces.
• Top with crumbled bacon just before serving.
• MY PERSONAL NOTE UPDATED: I have already made the necessary corrections to this recipe according with the review and hope this time will work fine. Thanks for letting me know.