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Post by sadie1263 on Oct 5, 2012 18:16:24 GMT
Recipe: Bacon-wrapped chicken Mark Bittman
Ingredients 2 tablespoons olive oil 2 fresh sage leaves 4 chicken cutlets, about 4 ounces each Salt and freshly ground black pepper 8 slices bacon Fresh lemon juice Shaved Parmesan for garnish
Preparation 1. Put the olive oil in a large skillet that can later be covered over medium-high heat and add the sage leaves.
2. Sprinkle the chicken cutlets with salt and freshly ground black pepper and wrap two slices of bacon around each one. When the oil is hot, add the bacon-wrapped cutlets and sauté, covered, until the chicken is cooked and the bacon is crisp, carefully turning as necessary. Chicken is done when the internal temperature registers 165 degrees. (Because cutlets are thin, you can check for doneness by cutting into the chicken with a knife; only clear juices should run out.)
3. Add fresh lemon juice to taste, garnish with shaved Parmesan and serve.
Serving Size Makes 4 servings
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Post by chips on Oct 6, 2012 2:00:20 GMT
thanks sounds delicious
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Post by Hunny on Oct 6, 2012 2:22:10 GMT
Oh I want some of that right now!
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Post by sadie1263 on Oct 8, 2012 14:42:26 GMT
I'm going to try this recipe this week......it does sound yummy
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Post by Deleted on Jul 19, 2013 15:34:47 GMT
Recipe: Bacon-wrapped chicken Mark Bittman Ingredients 2 tablespoons olive oil 2 fresh sage leaves 4 chicken cutlets, about 4 ounces each Salt and freshly ground black pepper 8 slices bacon Fresh lemon juice Shaved Parmesan for garnish Preparation 1. Put the olive oil in a large skillet that can later be covered over medium-high heat and add the sage leaves. 2. Sprinkle the chicken cutlets with salt and freshly ground black pepper and wrap two slices of bacon around each one. When the oil is hot, add the bacon-wrapped cutlets and sauté, covered, until the chicken is cooked and the bacon is crisp, carefully turning as necessary. Chicken is done when the internal temperature registers 165 degrees. (Because cutlets are thin, you can check for doneness by cutting into the chicken with a knife; only clear juices should run out.) 3. Add fresh lemon juice to taste, garnish with shaved Parmesan and serve. Serving Size Makes 4 servings I made this the other night , it turned out really well. the bacon was very crispy but we like it that way
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Post by Deleted on Aug 24, 2013 11:04:01 GMT
looks yummy thanks for sharing
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Post by Deleted on Apr 27, 2015 6:09:22 GMT
yummy hun thanks
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Post by Deleted on Sept 21, 2016 8:23:48 GMT
yummy hun
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