Stuffed Chicken with cheddar and mustard sauce

So with this recipe your going to need the following for one plate

2 4oz portions of boned and skinned dark meat chicken, 2 oz cheddar, 3 slices of bacon, olive oil for pan frying. For the sauce add a tablespoon and a half of dijon mustard, a tsp of honey, and a quarter cup of heavy cream.

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So start out with your pan on medium heat and begin to cook your chicken after both sides have been flipped and cooked through. Stuff them with cheddar and let it sit for a moment while the bacon cooks. Drain the pan of your fry oil before dropping your bacon in to the pan. Cook your bacon through while making sure that it does not turn to glass. This will be the layer between your sauce and the chicken.

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While this recipe is very rich the sauce should have a very refreshing bite. Either from the horse radish and acidity in the mustard or from additional seasoning. Other ways you can roll it is using addition of chives or cayenne pepper for additional color. The light heat of the seasoning or the fresh aroma of the chopped chives adds anew dimension to this. When you make the sauce all you have to do is put it all in a clean pan let it simmer after whisking together until the volume decreases by a third to a half.

Layer your bacon on top of your chicken and pour the sauce on top of the bacon gently then enjoy. So hope you enjoy and hopefully after eating this you get one step closer.

 

 

 

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