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Home > Recipes
Recipes from Pilgrim's Kitchen
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Caramelized Chicken Mignons
2004 Winning Taste Recipe Contest - Fourth Place Winner
Laura Johnson
Ingredients:
- 4 Pilgrim's Pride boneless, skinless split chicken breasts
- 12 slices Applewood Smoked bacon, thick sliced
- Freshly ground black pepper
- ½ cup coarse ground honey mustard or ¼ cup coarse ground mustard and ¼ cup honey
- ½ cup light brown sugar
- ¼ cup Maple syrup
Directions:
Slice chicken breasts lengthwise into three strips. Tightly wrap one slice bacon in spiral fashion around each chicken strip, tucking in at ends. Secure with toothpicks if needed. Sprinkle liberally with pepper.
Preheat oven to 350°F.
Preheat large, non-stick skillet. Add bacon-wrapped chicken strips and cook until bacon is browned on all sides and chicken is no longer pink inside. Remove and drain on paper towels.
Combine honey mustard, sugar and syrup in a 2-cup measure. Microwave on HIGH, stirring occasionally, about 1 minute or just until sugar is dissolved.
Place chicken mignons in 13 x 9 x 2-inch baking pan. Pour sauce over chicken and bake in preheated oven 20 to 25 minutes. Turn mignons in sauce once during cooking. 4 servings
Variation: About 2 pounds Chicken Tenderloins may be substituted for boneless, skinless, split chicken breasts.
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