So Aaron and I LOVE a restaurant near our home town called Platz's. It was recently re-named and changed. I still call is Platz's. They have something on the menu there called "Chicken Winston" it's basically chicken wrapped in bacon with bbq sauce... AMAZING! We both love it, so I decided to mix it up and do my own take on it!
You'll need:
4 chicken breasts, cleaned
1 pound of bacon (I use honey glazed)
1 bottle honey bbq sauce (I love Jack Daniels)
1 jar peach preserves
1 tablespoon minced garlic
1 teaspoon hot sauce (I use Texas Pete's)
1 cup whiskey, beer, or ginger ale to tenderize
Wrap each chicken breast in bacon. I start at the narrow end, overlapping each side. I use about 3 pieces of bacon per breast so the entire thing is covered. Do not worry about securing it, I just overlap it and try to keep the ends on the same side, so when it sears it secures itself. Heat a medium sized skillet to medium high.
While the pan heats.... whisk together the jar of peach preserves and bottle of bbq sauce. Then, add the garlic and the hot sauce. Taste... add more of whatever you like to suit your family's taste. I tend to add more garlic and hot sauce.
Place each breast in the hot pan to sear (about 3 - 4 minutes per side. Be very careful with the bacon. Once each side is browned, reduce the heat to low. Pour in the whiskey, beer, or soda. Deglaze the pan.... Scrape all the bits off the bottom (that's the best part) Cover the chicken with the sauce mixture. The sauce should just be simmering and about half way up the chicken. If the sauce is not half way up the chicken, add more liquid (this keeps the chicken moist). Cover the pan and let the chicken cook for an additional 10 minutes. Flip it only once, you do not want to tear the bacon. Check the sauce to make sure it is not cooking down TOO much. You want it to thicken, but not become syrup - like. If it thickens too much, just keep adding more liquid.
I serve this with oven roasted potatoes and corn on the cob! Enjoy!
No comments:
Post a Comment