Friday, April 25, 2014

Roast Chicken Breast Wraps

We all ate in silence, pondering the gentle roll of sweet cherries over a fusion of soft chicken and crisp bacon. We passed out after, unhealthy but profoundly happy.



We haven’t been able to post anything here for some time. As many of you understand, life can sometimes get in the way, but when J is able to jump back into the kitchen and I onto my keyboard, the result is always a gustatory celebration.

This time, J decided to recreate a recipe from Perfect Roasts by Paragon Books Ltd. Of course he’s had to improvise. Thanks to my mom, we now have an oven to make improvisation and experimentation a lot easier.

To prepare the meat for cooking, simply season the chicken breasts with salt and pepper. We’ve had to use seven half chicken breasts instead of seven whole ones. Wrap each in bacon strips and sprinkle with thyme.

Spread some butter on aluminum foil, one piece per chicken breast. Wrap each breast lightly in foil.

Preheat the oven to 200 degrees Celsius. While waiting, prepare the sauce. For our version we’ve had to use cherries instead of cranberries as recommended in the original recipe. Melt some butter in a pan and add lemon juice, cherries, sugar, salt and pepper. Use your best judgment on the measurements because these days, J hardly ever uses exact measurements, making life difficult for his scribe. :P Cook for a minute or two.

Next, cook the chicken breasts in the oven for 15 minutes. After which, remove the foil and transfer the chicken breasts and its drippings on to the roasting pan. Cook for another 10 minutes.

Serve with the sauce.

How does it taste? Sweet. Crunchy. Soft. Mildly salty. Yes, I’m never able to write complete sentences when there’s good food on the table.

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