John Myers
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Marinated Chicken Breast Wrapped in Bacon
The perfect marinated chicken breast wrapped in bacon recipe with a picture and simple step-by-step instructions.
For the marinade:
- 2 tablespoon Freshly squeezed lemon juice
- 2 tablespoon Extra virgin olive oil
- 2 tablespoon White wine dry
- 1,5 teaspoon Homemade spice mix for meat **
Also:
- 20 g Clarified butter
- 100 g Bacon slices
- Rinse the chicken under cold water, pat dry again thoroughly and place in a freezer bag or a sealable plastic box. Mix the specified ingredients into a marinade and let the meat steep in it for a few hours.
- Place the bacon slices close together on a board; Preheat the oven to 120 degrees using a suitable pan.
- Heat the clarified butter in a pan (the ideal point is reached when bubbles immediately form on a wooden spoon held in it) and fry the chicken breast schnitzel on both sides until golden brown (do not fry!).
- Then wrap in the laid out bacon slices and place with the seam side down in the frying pan for another minute, turn over and after another minute transfer to the mold in the oven. Let it cook gently there for about another 10 minutes.
- I served the chicken breast wrapped in bacon with a potato salad *** that was still there. But you could prepare a wonderful sauce from the hearty roasting set in the pan and then serve the meat with potatoes (or puree) and mixed vegetables.
- ** the recipe for the spice mixture is here in my cookbook: Spices: Mixture for meat … *** the recipe for the potato salad is here in my cookbook: Greek-seasoned minced meat cake with typical German potato salad …
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