Honey Dijon Chicken Marinade and Crispy Turkey Bacon Sauce

Green Girl Goodies, September 2012

Unfortunately I dropped the ball on getting good pictures of this one as I was making it for a group of friends and enjoying the wine while doing so :) Don’t let the lack of pictures discourage you from giving the recipe a shot.  The Crispy Turkey Bacon Sauce was a last minute impulse addition to the meal and was a perfect complement to the chicken.  I baked my chicken but if I had a choice I would have grilled it for sure.

Honey Dijon Chicken Marinade

Yield approximately 1 c or enough for 4 6 oz Chicken Breasts

3 tb Honey

3 tb Dijon Mustard

2 tb White Wine (I used Pinot Grigio)

2 tsp Worcestershire Sauce

2 tsp Lemon Juice

½ small Yellow Onion, cut into medium pieces

5 ea large Garlic Cloves, crushed and peeled

4 tsp + 2 pinches Kosher Salt

20 Turns of Freshly Cracked Black Pepper

-     Place the garlic and onions into a food processor and pulse until minced.

-     Add the remaining ingredients and blend until smooth.

-     Pour the marinade over the chicken and marinade for at least 2 and up to 6 hours.  Bake or preferably grill the chicken to an internal temperature of 165 degrees Fahrenheit. 

Crispy Turkey Bacon Sauce

Yield approximately 1 1/2 c

1 c Turkey Bacon, julienned

3/4 c Honey Dijon Marinade*

*If also cooking the Honey Dijon Chicken use the same marinade used to marinate the chicken.

-     Heat a medium sauce pan over high heat and add the Turkey Bacon.

-     Cook the bacon until it begins to turn golden brown and gets crispy.

-     Add the Honey Dijon Marinade and bring it to a boil.  This is crucial if you are using the marinade reserved from the raw chicken as it is necessary to kill any raw chicken bacteria.

-     Let the sauce reduce until there is very little liquid left.

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