gadzooks
Member
Last night, I found myself alone with two boneless, skinless chicken breasts, and knew just what to do with 'em. Wrapped 'em with bacon, using wooden toothpicks to pin the bacon in place. Coated lightly with cracked 4 color pepper, and baked on a rack until the internal temp hit 170f. and the bacon was crisp. Let set for about five minutes and dressed with a stripe of dijon mustard and capers. Tres yum! I'm off grains for a while, but a rice side would have been perfecto. Had with green salad.
