Saturday, June 16, 2012

Bacon Wrapped Chicken And Italian Squash


I have come across many recipes on bacon wrapped something, and most of them are either with asparagus or chicken. I wanted to marry the two, so I thought about bacon wrapped chicken and asparagus. Since I didn't have any asparagus in the fridge, I decided to substitute it with Italian squash. The squash worked out surprisingly well since it balances the dryness of the meats. 

How to Make Bacon Wrapped Chicken and Italian Squash

Main ingredients at a glance: bacon strips, maple syrup, dijon mustard, chicken breast, lemon (for fresh lemon juice), and Italian squashes.


Cut the chicken breast into 1 inch long strips. Season the chicken strips with cayenne pepper, salt, and black pepper. 


Cut Italian squashes into strips with similar length to chicken breast strips. 


Place a strip of chicken breast and 3 strips of Italian squash on one end of a bacon strip. Gently roll the bacon wrapping around the chicken and squash bundle. Repeat and wrap the rest of the chicken and squash.




In a bowl, mix the lemon juice, maple syrup and dijon mustard. Brush a generous amount of sauce on the bacon wraps. 


Place the bacon wraps in a 425F preheated oven and bake for 12 minutes. Remove the bacon wraps from the oven and discard the excessive oil in the tray. Turn the bacon wraps over and apply more sauce. Put them back in the oven and bake for another 12 minutes. 


The bacon wrapped chicken and Italian squash appetizers are finished! It's a great finger food and everyone is going to enjoy it.




Ingredients:

10 strips of bacon
1 chicken breast
2 Italian squashes 
2 tbs maple syrup
1 tbs dijon mustard
Lemon juice (about half of a lemon)
A pinch of cayenne pepper, salt, and black pepper for seasoning

Directions:

1. Cut the chicken breast into 1 inch long strips. Season the chicken strips with cayenne pepper, salt, and black pepper. 

2. Cut Italian squashes into strips with similar length to chicken breast strips. 

3. Place a strip of chicken breast and 3 strips of Italian squash on one end of a bacon strip. Gently roll the bacon wrapping around the chicken and squash bundle. Repeat and wrap the rest of the chicken and squash.

4. In a bowl, mix the lemon juice, maple syrup and dijon mustard. Brush a generous amount of sauce on the bacon wraps. 

5. Place the bacon wraps in a 425F preheated oven and bake for 12 minutes. Remove the bacon wraps from the oven and discard the excessive oil in the tray. Turn the bacon wraps over and apply more sauce. Put them back in the oven and bake for another 12 minutes. 

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