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Yield: 2-3
Brian Carson
Chef
00:15
Prep
00:35
Cook
00:50
Total Time
Ingredients & Directions
Directions
Bacon Wrapped Chicken with Blistered Grape Tomato & Arugula Salad
4 tablespoons
Olive oil
8 tablespoons
Red wine vinegar
1 1/4 teaspoon
Salt, divided
1 1/4
Pepper, divided
1 tablespoon
Lemon zest
1/2 tablespoon
Dried oregano
3/4 + 1/2 cup
Gorgonzola cheese, medium crumbled, divided
3
12
Strips of bacon
10-12
Whole grape tomatoes
9 cups
arugula, washed and drained
- Make the vinaigrette for the salad first by mixing olive oil, 3/4 cup of the crumbled gorgonzola cheese, red wine vinegar, lemon zest, dried oregano and 1/4 teaspoon each of salt and pepper in a large bowl; set aside until ready to toss with the arugula just before serving.
- Season chicken breast pieces on all sides with remaining salt and pepper.
- Wrap each breast piece with bacon and secure with a toothpick; may take 2 pieces of bacon per piece of chicken; continue until all pieces are wrapped.
- Heat a large skillet over medium heat and place the bacon wrapped chicken in the pan to render the bacon for about 4-7 minutes on each side until the bacon becomes crispy.
- Make sure the chicken reaches an internal temperature of 165°F; if needed, you may finish the pieces off in a 350°F oven until chicken reaches the proper temperature.
- Remove chicken from the pan and keep warm until ready to serve.
- In the same skillet, add grape tomatoes and cook for 3-5 minutes or until tomatoes start to blister. (If you need to finish the chicken in the oven, add the tomatoes to the pan at this point to cook for final dish.)
- For plating, toss the cleaned arugula with your desired amount of vinaigrette dressing.
- Place bacon wrapped chicken on plate, top with salad and blistered tomatoes.
- Garnish with extra crumbled gorgonzola cheese before serving if desired.
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Bacon Wrapped Chicken with Blistered Grape Tomato & Arugula Salad
Brian Carson
Chef
Yield: 2-3
00:15
Prep
00:35
Cook
00:50 Total Time
Ingredients
Directions
Bacon Wrapped Chicken with Blistered Grape Tomato & Arugula Salad
4 tablespoons
Olive oil
8 tablespoons
Red wine vinegar
1 1/4 teaspoon
Salt, divided
1 1/4
Pepper, divided
1 tablespoon
Lemon zest
1/2 tablespoon
Dried oregano
3/4 + 1/2 cup
Gorgonzola cheese, medium crumbled, divided
3
12
Strips of bacon
10-12
Whole grape tomatoes
9 cups
arugula, washed and drained
- Make the vinaigrette for the salad first by mixing olive oil, 3/4 cup of the crumbled gorgonzola cheese, red wine vinegar, lemon zest, dried oregano and 1/4 teaspoon each of salt and pepper in a large bowl; set aside until ready to toss with the arugula just before serving.
- Season chicken breast pieces on all sides with remaining salt and pepper.
- Wrap each breast piece with bacon and secure with a toothpick; may take 2 pieces of bacon per piece of chicken; continue until all pieces are wrapped.
- Heat a large skillet over medium heat and place the bacon wrapped chicken in the pan to render the bacon for about 4-7 minutes on each side until the bacon becomes crispy.
- Make sure the chicken reaches an internal temperature of 165°F; if needed, you may finish the pieces off in a 350°F oven until chicken reaches the proper temperature.
- Remove chicken from the pan and keep warm until ready to serve.
- In the same skillet, add grape tomatoes and cook for 3-5 minutes or until tomatoes start to blister. (If you need to finish the chicken in the oven, add the tomatoes to the pan at this point to cook for final dish.)
- For plating, toss the cleaned arugula with your desired amount of vinaigrette dressing.
- Place bacon wrapped chicken on plate, top with salad and blistered tomatoes.
- Garnish with extra crumbled gorgonzola cheese before serving if desired.
