We think you'll find this to be a genuine crowd-pleaser! Optimize flavor by assembling and freezing fresh chicken breasts, to be defrosted and baked right before serving. If your cooking club prefers minimal reheating times, precook the chicken breasts for quick future reheats!
Recipe Yields: 24 servings (1 breast per serving)
Recommended Packaging: aluminum tins or other packaging of choice
Ingredients and Instructions
24 boneless, skinless chicken breast halves
salt and ground black pepper
Work in batches as necessary. Remove any visible fat and gristle from each chicken breast. Place one breast, boned side up, between 2 sheets of plastic wrap. Working from the center to the edges, lightly pound each chicken breast with the flat side of a meat mallet to approximately ½-inch thickness.
To assemble uncooked: Place 4 fresh (not previously frozen) breasts (or 1 per serving) in each tin. Continue with directions as follows.
To assemble precooked: In a large skillet over medium-high, heat oil. Season each breast with salt and pepper and sauté approximately 5 minutes on each side, or until cooked through. Place 4 breasts (or 1 per serving) in each tin.
1 pound bacon
Work in batches as necessary. In the same skillet over medium heat (or in oven), cook bacon until crisp. Drain and crumble or chop bacon. Sprinkle over chicken breasts, dividing evenly among tins.
¾ cup Dijon mustard
¾ cup honey
6 tablespoons corn syrup
6 tablespoons mayonnaise
3 cups shredded Colby or cheddar cheese
In a large bowl, mix together mustard, honey, corn syrup, and mayonnaise. Spoon over chicken breasts and bacon, dividing evenly among tins. Sprinkle ½ cup (or 2 tablespoons per serving) cheese over chicken chicken breasts. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply lid. Freeze.
Reheating Instructions
Defrost in refrigerator. Preheat oven to 350°. Remove board lid and plastic wrap. Cover loosely with foil to prevent drying. Bake precooked chicken until bubbly around the edges and heated through (approximately 20-25 minutes). Bake fresh chicken until done (approximately 30-40 minutes).
Divide and Conquer
Strategize batch sizes based on available containers/cookware.
Clean up chicken breasts.
Cook bacon.
Prepare sauce.
Prepare and label all packaging.
Posted by Becki at 12:35 PM.
Tried this for the first time last night and it was delicious! I didn’t have any dijon mustard so I used regular French’s yellow and honey. Thanks for this one!
Posted by .(JavaScript must be enabled to view this email address) on 02/15 at 09:29 PM
I made this for our group today. To cut even another corner, I bought a bag of the Hormel Bacon crumbles (Sam’s Club) so I didn’t have to mess with frying up the bacon. It was so easy and looks delicious! Thanks!! (the bags of precooked and crumbled bacon are also available at Gordon Food Service)
Posted by .(JavaScript must be enabled to view this email address) on 04/13 at 07:07 PM
Our group really enjoyed this dish. We loved the sauce so much that we would recommend doubling the sauce part and giving each dish more sauce. It is yummy!
Good recipe to try with your group!
Posted by .(JavaScript must be enabled to view this email address) on 05/09 at 09:45 AM
What did you serve on the side with this dish?
Posted by .(JavaScript must be enabled to view this email address) on 09/02 at 03:47 PM
We served the dish with a side of wild rice and a hearty tossed salad. If you do the extra sauce like I mention in my above post you can put a mound of rice on the middle of the plate and lay a piece of chicken over the rice and drizzle extra sauce over the chicken and rice garnished with some fresh chopped parsley. It makes for really nice presentation for serving if guests are over and the rice with some of the extra sauce is a wonderful flavor combination!
I also suggest to round out the meal the “best ever garlic bread” found in the forum section. You can not go wrong with adding this bread to the meal.
Posted by .(JavaScript must be enabled to view this email address) on 07/10 at 10:04 AM
Hi, I am now a fan of jamon iberico de bellota (iberico ham), I wonder how important the length of the curation is. Thank you.
Posted by .(JavaScript must be enabled to view this email address) on 05/27 at 07:29 AM
Hello,
Since you are a connoisseur, you already know that bellota (also called montanera) is the highest quality grade of jamon iberico, with recebo being the second and cebo the last one.
The Spanish law establishes a minimum of 17 months of curation for iberico hams, 22 months when the leg of the animal exceeds 10kg. That said, balancing the curation period, amount of salt and fat to perfection is an art!
An iberico ham that has been cured for longer is not always better. In some regions of Spain they tend to leave a thick layer of fat on the exterior of the leg therefore needing more salt and curation time, in other areas they cut the fat â??that is not eaten anyway- and the flesh is much closer to the surface thus requiring a shorter curation process.
In general, 24 months is enough for a jamon iberico to be excellent. More than that will not hurt but it might make the meat less juicy and more expensive.
For more information about iberico ham visit BuyJamon.com buy jamon iberico online and have it delivered to your door.
Posted by .(JavaScript must be enabled to view this email address) on 05/27 at 07:42 AM
