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Bacon wrapped Chicken with Honey Glaze

Bacon wrapped Chicken with Honey Glaze recipe, eat well on universal credit

A bit of Bacon which needed using up and a couple of discount Chicken Breasts we the inspiration for this recipe and it was really good. Bacon and sweetness always work well together.

Ingredients:-

2 Chicken Breasts
4 Slices of Bacon
20g of Brown Sugar
1 tsp of Smoked Paprika
½ tsp of Garlic Powder
¼ tsp of Onion Salt
Salt & Pepper to season
1 Tbsp of Honey
A drizzle of Olive Oil
Fresh Parsley to garnish

Method:-

(1) Combine the Brown Sugar, Smoked Paprika, Garlic Powder, Onion Powder, Salt and Pepper.
(2) Rub half of the mix into the Chicken Breasts.
(3) Wrap 2 rashers of Bacon around each Breast.
(4) Rub the remaining season mix over the Bacon.
(5) Drizzle with Olive Oil and cook at 150c for 30 minutes or until the Chicken is cooked.
(6) Remove from the oven and drizzle the Honey over the Bacon.
(7) Place under a pre-heated grill and cook until the Honey has been absorbed and the Bacon is crisp.

We served ours with Potato wedges and Corn on the Cob. 

 

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Turkey Bites

We finally had Sue’s family and grand children round on Friday and she got to meet her youngest grand son. We made a buffet for everybody as we had children, Vegetarians and Gluten allergy to cater for.

These were our take on Turkey Twizzers crossed with Chicken Nuggets. Intended for the younger folk we didn’t highly season them, but they went down really well all round.

Ingredients:-

Turkey Thigh meat, cut into strips
3 Eggs, beaten for an Egg wash
Plain Flour, Gluten free in our case
Salt & Pepper
Turmeric

Ex Butchers Note:- If you are working on a budget you can get a Turkey Thigh and Drummer for less than £5. Skin the Thigh and cut steaks at right angles to the bone. These can then be cut into strips and will be tender as you’ve cut through the long grain of the muscle.

Method:-

(1) Mix the Flour, Salt, Pepper and Turmeric to make your seasoned flour. The Termeric is just to give a bit of colour to the fried coating.
(2) Pre heat your fryer to 170c.
(3) Dredge the meat in batches in the seasoned flour.
(4) Dip in the Egg wash and then dredge in flour again.
(5) Fry in batches until they float and are golden brown.
(6) Drain on kitchen paper.
(7) Serve warm as part of a buffet or with chips etc. for a quick easy tea.

These remain crispy once they have cooled and are still good for a cold buffet to dip in sauces.

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