Friday, July 12, 2013
MONTEREY BARBECUE CHICKEN AND BACON
This was really delicious paired with sautéed Red Cabbage and Apple (recipe coming) and Vegetable Au Gratin. It's a beautiful day in paradise (well, is there really such a place on earth? Doubtful.), but when it is beautiful on our mountain, it sure is lovely. We're in the rainy season now and we do get a LOT of rain, but it is very green and pretty with tons of beautiful flowers and most days we see the sun, if not for just a few hours. Having lived almost 30 years in Canada and each year saying good-bye to my garden for many months, this is a treat and I never grow tired of it. However, I think some people would get bored with fewer seasons. On the mountain it is spring or summer and in the lowlands at the ocean it is always summer. Even although the sun is shining, today is a "cold" day for us. We feel it when the temperature drops several degrees. I'm wearing my favorite Hawaiian-style dress with a sweater, but my feet feel cold. I need to go and stand in that lovely sun for a while and warm up, but first I wanted to share this recipe with you all. Have a wonderful day everyone wherever you are! I'm sure it is your paradise on earth. Every place practically has its own charm and fun places to visit. I know - I've lived many places and loved them all!!
12 slices bacon
4 chicken breasts (some may be smaller and
the others larger)
16 tsp Barbecue Sauce (80 mL) (CLICK for recipe)
1 cup shredded Monterey Jack (250 mL)
Preheat oven to 350°F (180°C). Cook bacon on bacon rack or on dinner plate covered with paper towel in microwave oven 1 minute (this shortens the cooking time otherwise the bacon might not be adequately cooked for the smaller pieces of chicken). Wrap rinsed chicken breasts completely with 3 slices bacon each. Place on jelly roll pan and bake 35 minutes. Check all the chicken breasts for internal temperature periodically, keeping in mind that chicken is done when it reaches 165°F (74°C).
Increase oven temperature to 400°F (200°C) and bake another 10 minutes. At this stage though the bigger chicken breasts should reach 160°F (71°C) for the bigger pieces and close to 165°F (74°C) for the smaller pieces of chicken. Now remove the pan from oven and slather the smaller pieces of chicken with 4 tsp (20 mL) Barbecue Sauce. Cover each with 1/4 cup (60 mL) shredded Monterey Jack cheese. Place pan with all chicken breasts back in the oven and bake another 5 minutes and check internal temperature of all the chicken breasts. Set aside the cooked smaller pieces. Now repeat and slather each of the larger chicken breasts with 4 tsp (20 mL) Barbecue Sauce and cover with 1/4 cup (60 mL) shredded
Jack cheese. Bake 7 more minutes until cheese has melted
and internal temperature of chicken is correct. Monterey
Helpful Hint: An instant-read thermometer is invaluable for checking that meats are thoroughly cooked, especially chicken and pork. Smaller chicken breasts will be done sooner. Don't overcook otherwise chicken will become tough.
Yield: 4 servings
52.5 g protein
16.7 g fat
7.4 g carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php (Paypal/Amazon) -