I am please to announce, that after months of hard work–including feeding my family chicken for breakfast, lunch, and dinner my very first solo electronic book is done! What a fantastic, extremely tiring, and delicious journey this has been. I hope you enjoy the fruits of my labor as much as I think you will!
Much Ado About Chicken is a very thorough guide and recipe book to chicken. There are 52 recipes, from classics to ethnic, featuring America’s favorite meat. But, I could hardly call a book “Much Ado About Chicken” if it was just recipes. The book also features technique spotlights, which show you how to take chicken to a new level of deliciousness, and a butchery section, that shows how to get all the prime cuts from a whole chicken.
Much Ado About Chicken is unique in that is both special diet/allergen friendly- and does not include a bunch of weird ingredients you have to have. It does have a few “alternative” type ingredients but even shows how to make the recipes with more everyday ingredients. For example I use Coconut Amino Acids in the book, but show how you can use soy sauce instead if soy is not an issue for you.
Bacon Wrapped Chicken
As promised on my facebook page, I am sharing a recipe from the book today. The recipe which received the most votes was Bacon Wrapped Chicken. Am I surprised? Not really. I mean it is Bacon Wrapped Chicken.
Bacon Wrapped Chicken
- 4 chicken breasts
- 8 slices thick cut bacon
- 3/4 teaspoon salt
- 3 Tablespoons honey
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 Tablespoon prepared mustard
- 3 Tablespoons red wine vinegar
- 1/8 teaspoon cayenne (optional, or more if you want it spicy)
- Preheat the oven to 400°.
- Place the 8 slices of bacon on a sheet pan and bake for 5 minutes. This will just partially cook them.
- Meanwhile mix together the honey, onion powder, garlic powder, mustard, vinegar, and cayenne.
- Season the chicken breast with the salt. Wrap two pieces of partially cooked bacon around each chicken breast. Either tuck in the ends of the bacon or secure with toothpicks. Pour the glaze over each piece of chicken, and place them on the same sheet pan.
- Bake chicken for 30-35 minutes, basting halfway through. Remove the chicken from the pan and let sit for at least 5 minutes before eating. Serve chicken with extra glaze from pan.
- Serves 4
Here is a peak of the recipe in the book