Sunday, November 25, 2007
This isn’t really a recipe, more of a tip, but it’s worth mentioning.
To prep this chicken, I laid strips of bacon across the breast, covering the whole thing completely. The idea is that the bacon fat will slowly baste the breast to keep it moist. Still, I wanted it to be well browned, so I took the bacon off for the last half hour of cooking. It was enough time to get it nicely brown, and it was still really moist and lovely.