Casual? Elegant? A little bit of both
which makes it perfect for serving company. This recipe was originally
written using chicken thighs, but I prefer thin cut chicken breast
steaks. As always I made the recipe in its entirety as written the first
time through and then made the necessary changes to make it even
better, in our opinion. It needed more “sauce” so I added the chicken
broth and flour to create more of a gravy. I also added the thin slice
of provolone to give the chicken inside a bit of oomph. The recipe also
had you starting the chicken on the stove and then moving the pan to the
oven. I found that the bacon crisps up better when cooked entirely in
the oven where the grease drained off into the baking sheet.
BACON WRAPPED CHICKEN & PEA MEDLEY
4-6 boneless, skinless thin cut chicken steaks
FRESH ground sea salt and black pepper
4-6 slice provolone cheese
8-12 bacon slices, not too thick
1 teaspoon avocado oil
2 tablespoons butter
4 shallot, sliced
2-3 cups sugar snap peas, trimmed
1 can LeSeur peas, drained
2 tablespoons WONDRA flour
1/3 cup chicken broth
1/3 cup heavy cream
1 tablespoon FRESH chopped thyme
- Preheat oven 400°.
- Generously season chicken steaks on both sides.
- Roll each chicken steak up with a slice of Provolone cheese on the inside and wrap with 2-3 slices of bacon, securing with toothpicks.
- Place chicken breasts on a wire rack on a baking sheet
- Place baking sheet in oven for 25 minutes while you prep the snap peas.
- Remove baking sheet from oven, remove toothpicks and transfer chicken to serving platter to keep warm.
- Heat avocado oil in an enameled cast iron pan over medium high heat.
- Add butter to melt.
- Add shallots, cooking 2-3 minutes.
- Add sugar snap peas, stirring occasionally 5-7 until tender.
- Sprinkle with flour and stir to blend.
- Stir in broth and thyme, cooking several minutes.
- Add heavy cream and cook several minutes until it begins to thicken.
- With a slotted spoon transfer the peas and shallots to the platter.
- Drizzle sauce over chicken breasts.
- Garnish with additional thyme if desired.
NOTE: To change the flavor profile a bit try using different herbs, tarragon, dill etc…