A delicious meal inspired by Western culture. Down-to-earth, bold and classic – just like cowboys. All you need is some rustic bread, chicken breasts, smoke-dried bacon, onion and few spices. Enough said. Chill out, put some country music on(maybe Willie Nelson), grab your kitchen tools, invite some friends and have a good time.
-350g of chicken breast,
-100g smoked bacon,
-1 big onion,
-1 teaspoon of Dijon mustard,
-1 teaspoon of ground, sweet paprika,
-1/4 teaspoon of ground chili,
-1 teaspoon of mead,
-fresh lemon juice
To begin, start with marinade. Mix together Dijon mustard with paprika and chili. Add honey, couple drops of lemon juice, stir well.
Next, rinse the chicken breast with water, pat them dry, remove bones if there are any, and cut them for more slim texture. To have more uniform thickness beat them with meat hammer. At the end, you can cut them into slower pieces.
Add all the chicken to some deep pot and pour the marinade. Use your hands and rub the marinade into the chicken. Cover with tinfoil, and leave it in a fridge for minimum 1 hour.
~ 1 hour later ~
Preheat the oven. (180 degrees C)
While the chicken is still marinating (the longer the better), go ahead and fry up some bacon. You want to save the bacon grease in order to cook the chicken. Cover the bacon with plate or paper to keep it warm. Spill the bacon grease in some bowl and add one tablespoon of oil. Clean your pan and heat it once again. When the pan is hot, add the oily mixture. Now add the chicken, turn the heat to medium-high and watch it carefully. You want it too have some brown-black spots on it, but still somehow raw. Turn off the heat, place fried bacon on top of the chicken steaks and put it into oven for about 3-5 minutes.