I found an amazing recipe last night that I was bound and determined to try today.
The great part, other than the finding of such an amazing recipe, was that I had ALL of the needed ingredients on hand. This is a rarity in my kitchen. It usually comes down to the most simple of the list that I am always missing “let see, I have gold flaked baking powder, and whipped pure lambs milk, the extract form the rare impatiens psittacina, what am I missing…OH, yes. eggs.” Who wants to run to the darn store for just eggs. I always feel obligated to spend at least $25.00 while I am there. Makes me feel productive, and like I have done my share to contribute to the failing economy. (This is another post altogether.)
The is simply nothing I can find wrong with this recipe. It’s just amazing (I have mentioned that already?) the way it is.
You know me. I must do SOMETHING to change it up a bit. Add to it. Spice it up. Dress it to the nines, we shall say. And that is just what I did.
I took a masterpiece and created…another version of the masterpiece (I had a loss of words there for a moment)
I will post my version below. You can find the original recipe here.
Whole Hand Licking Good Chicken
- 1/4 cup spicy brown mustard with horseradish
- 1/4 cup Dijon Mustard
- 1/4 cup white wine
- 1/2 cups Honey
- 1/4 cup fresh or bottled lemon Juice. (I am not a snob, bottled is just as good and a whole lot less work)
- 1/2 tsp Paprika or Cayenne (or both)
- 1/2 tsp Sea Salt
- 6 whole Boneless, Skinless Chicken Breasts, pounded thin.
- 1 pound Thick Cut Bacon
- Shredded Cheese (I prefer sharp cheddar, but you can use any cheese you please…the harder the better)
- Finely chopped green onions (scallions)
Make the marinade. In a large bowl mix together mustard, honey, lemon, white wine, paprika and or cayenne, and salt. Whisk until combined. Sprinkle in some crushed red pepper flakes if you like things a little spicy. Set aside.
Rinse the chicken breasts and pound thin with a mallet. Tip: Place chicken between two pieces of waxed or parchment paper, to prevent messes. Place chicken into large gallon ziplock bag and pour marinade over, making sure to cover all pieces. Chill in fridge for 4 hrs (24 hours if you REALLY want some flavor)
Before you are ready to grill your chicken, do the following: Take a pice of chicken from the marinade and let the excess marinade drip off. Lie flat and in the center of the piece, place a nice amount of cheese. Fold up and wrap with 2 slices of bacon. Add scallions if you choose. Do this to each piece. You may need to secure them with toothpicks or small skewers.
Preheat your grill to medium high. Lay a heavy-duty piece of foil down on the grate once grill is at perfect temp. Cook all chicken on the foil. This will take about 20-25 min, turning frequently. The last touch is to grill directly on the grates once chicken is firm and juices are running clear, this gives it a nice presentation mark. Serve with warm potatoes or grilled corn and or fruit.