Sunday, November 17, 2019
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| Lemon and Bacon Glazed Chicken Caesar Salad on Whole Wheat and Oatbran Mozzarella Pizza |
Today's recipe incorporates a number of my individual recipes. The Lemon and Bacon Glazed Chicken recipe makes an excellent club sandwich as well.
Originally Published on April 17, 2008.
Lemon and Bacon Glazed Chicken
Serves 4
4 boneless skinless chicken breasts
8 strips smoked bacon
3 tbsp brown sugar
1/3 cup freshly squeezed lemon juice
1 tsp lemon zest, finely minced
½ tsp ground black pepper
Salt to season, if necessary
Begin by fully cooking the bacon in a large heavy bottom skillet. Remove the bacon and set aside. Add the chicken breasts to the pan and fully cook them over medium heat, about 4-5 minutes per side, depending on the size of the breasts. Remove the chicken breasts, pat off the excess bacon fat with paper towels and set aside to rest while you make the glaze.
To make the glaze, drain off all the bacon fat from the skillet. Return the pan to the heat and add the remaining ingredients. Cook only for about a minute until the glaze thickens. At this point you can return the breasts to the pan to glaze them or cut in slices and toss in the glaze, depending upon how you wish to serve them.
4 boneless skinless chicken breasts
8 strips smoked bacon
3 tbsp brown sugar
1/3 cup freshly squeezed lemon juice
1 tsp lemon zest, finely minced
½ tsp ground black pepper
Salt to season, if necessary
Begin by fully cooking the bacon in a large heavy bottom skillet. Remove the bacon and set aside. Add the chicken breasts to the pan and fully cook them over medium heat, about 4-5 minutes per side, depending on the size of the breasts. Remove the chicken breasts, pat off the excess bacon fat with paper towels and set aside to rest while you make the glaze.
To make the glaze, drain off all the bacon fat from the skillet. Return the pan to the heat and add the remaining ingredients. Cook only for about a minute until the glaze thickens. At this point you can return the breasts to the pan to glaze them or cut in slices and toss in the glaze, depending upon how you wish to serve them.
To prepare the pizzas:
Prepare Whole Wheat and Oatbran Pizza dough.
MAKES ENOUGH FOR 2 LARGE OR 6 INDIVIDUAL PIZZAS
3-4 cups soft whole wheat flour
½ cup oat bran
1 packet instant yeast
¼ cup extra virgin olive oil
1 ¼ cups lukewarm water
½ tsp sea salt
Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size.
Prepare Whole Wheat and Oatbran Pizza dough.
MAKES ENOUGH FOR 2 LARGE OR 6 INDIVIDUAL PIZZAS
3-4 cups soft whole wheat flour
½ cup oat bran
1 packet instant yeast
¼ cup extra virgin olive oil
1 ¼ cups lukewarm water
½ tsp sea salt
Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size.
Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or roll your pizza dough into 8 inch rounds (5 oz dough) and place one on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Brush each dough round with:
1 tbsp garlic olive oil
Top each pizza with:
4 ounces grated part skim mozzarella cheese
Grind some black pepper over the whole pizza.
Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
Bake for 8-12 minutes depending upon your oven. Bottom and top should be nicely browned.
Stretch or roll your pizza dough into 8 inch rounds (5 oz dough) and place one on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Brush each dough round with:
1 tbsp garlic olive oil
Top each pizza with:
4 ounces grated part skim mozzarella cheese
Grind some black pepper over the whole pizza.
Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
Bake for 8-12 minutes depending upon your oven. Bottom and top should be nicely browned.
Garlic Olive Oil
½ cup extra virgin olive oil
2 cloves chopped garlic
Heat olive oil over medium heat in a small saucepan. Add the chopped garlic and immediately remove from heat and allow the oil to cool.
½ cup extra virgin olive oil
2 cloves chopped garlic
Heat olive oil over medium heat in a small saucepan. Add the chopped garlic and immediately remove from heat and allow the oil to cool.
To assemble the dish:
Toss freshly washed and dried spinach with the caesar dressing and place on top of the cooked pizza. Top with the precooked bacon, glazed chicken and a sprinkle of freshly grated Parmesan cheese and freshly ground black pepper. Serve.