Prepare yourself for the crème-de-la-crème of chicken that sits upon a salad. If there was a most-interesting-salad-enhancer-in-the-world, it wouldn’t always involve bacon, but when it does, it invites blood orange jam in on the action.
Blood Orange Jammed Bacon-Chicken Bundle Salad-Enhancer
6 servings @ 195 cal/ea – 50 min
3 blood oranges
2 tbsp honey
1 tbsp lemon juice
3 bacon strips (un-adultured please)
1 lb chicken breast
Preheat oven to 350F.
Start to heat bacon in a pan, NOT enough to be fully cooked, just enough to render some fat but still soft and no-where near crunchy enough to tempt you, remove the bacon but keep the grease.
Food process/Blend 2 blood oranges (cut rind off), honey and lemon until a chunky liquid.
Pour into bacon grease and let simmer 10 minutes. (some GOREGOUS sunset colors should be appearing before your eyes)
Cut chicken into 6 equal pieces, place between sheets of wax paper and LIGHTLY pound with a mallet (or a normal hammer if you’re resourceful and slightly cave-man-esque when you cook paleo) until flat.
Spoon blood orange jam onto flat chicken and roll up, then wrap bacon around the chicken.
(I needed tooth picks to hold everything in place – but if your bundles stay together on their own – I applaud your bundling skills and your bundle’s cohesiveness as well)
Place in glass baking dish or cookie sheet with tinfoil, and pour leftover jam (if you have any) over our little bundles of joy.
Bake for 40-50 minutes.
Remove and let cool.
While you package up for freezing, cut up the last blood orange and pour over individually packaged chickens with leftover jam from the baking dish (delixious dressing alternative!)
Serve with a spinach or romaine salad with some sliced up red onion – mmmmm.