Bacon Wrapped chicken breasts with rosemary over shiitake Mushroom-sesame rice
Serving Size : 6 persons
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| Amount | Measure | Ingredients |
|---|---|---|
| Ingredients for Chicken | ||
| 6 | large | boneless, skinless chicken breasts |
| 12 | strips | thick sliced bacon |
| 1/2 | teaspoon | black pepper |
| 1/2 | teaspoon | garlic powder |
| 1/8 | teaspoon | Salt |
| 1/4 | teaspoon | crumbled rosemary |
| Ingredients for Mushroom-sesame rice | ||
| 6 | dried shiitake mushrooms soaked 20 minutes in 1 cup simmering water | |
| 6 | cups | long grain rice |
| 1 | tablespoon | chopped garlic |
| 4 | cups | chicken or vegetable stock |
| 1 | tablespoon | Oil |
| 2 | tablespoon | toasted sesame seeds |
| Salt and pepper to taste | ||
To prepare:
Wrap 2 slices of bacon in a crossed pattern around each chicken breast , combine the dry seasonings in a small bowl and sprinkle over the top of each bacon wrapped breast. Place in a preheated 375 degree oven and set timer for 45 minutes. Meanwhile, remove the mushrooms from the soaking liquid and remove stems and dice fine. Next, heat the oil for the rice in a heavy bottomed saucepan, when shimmering hot add in the rice and sesame seeds, stir constantly until the rice is "cracked" (it will turn a opaque white color).
Stir in the chopped garlic and diced mushrooms. Now stir in the reserved liquid from the mushrooms and the chicken or vegetable stock and return to just boiling. Reduce heat to low and cover steaming for 20 minutes. At last 5 minutes of cooking time raise oven rack to 4 inches below broiler and broil the bacon wrapped chicken until bacon is well browned. Remove from oven and serve over the top of the rice-Enjoy!
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