What’s for dinner?
I don’t care!
I’ve been, well, a mom lately, and I haven’t had much time for anything else this week, not even cooking.
And as much as I love to cook, it’s just not worth it for me to spend a lot of time on dinner for my kids. There’s nothing worse that slaving all day in the kitchen just to hear “I don’t like that” before it even touches their lips.
But, because I was once that little girl, sitting at the table, not liking anything and never wanting to try anything new, I have no choice but to understand my kids limited palate. It’s called a picky eater and it is every child, to one degree or another.
That’s why these days I’m always in search of the easiest and most flavorful dishes that I can find. That way it’s a winner for everyone. If the kids complain about it, I don’t feel so bad because I spent no time on it at all! And if it tastes good, that’s a win for the rest of us!
I decided to take every inoffensive flavor that I could find, pulling from different recipes ingredients and pack them all into just one, one that you could probably do with your eyes closed and your hands tied behind your back. Not that you should try that. I’m just saying. It’s that easy.
No, this probably isn’t the healthiest dish, but it’s exactly what I needed for my “I don’t give a crap about dinner anyway” day.
Hey, it’s gluten-free, grain free and dairy free. Slap it in your Paleo cookbook. Use whatever excuse you need to try it. Just try it! It is soooo good. I mean, it has bacon in the name. How could it not be?
BACON WRAPPED HONEY MUSTARD CHICKEN
Serves – 4
4 chicken breasts
8 slices of bacon
½ cup Dijon mustard
½ cup honey
2 tbsp. chopped fresh rosemary
Juice of one lemon
2 tbsp. olive oil
Go ahead and preheat your oven to 400ºF and let’s start with preparing the sauce.
First, chop up your rosemary.
Then, juice your lemon.
In a small mixing bowl combine Dijon, honey, rosemary and lemon juice. Mix these ingredients together.
Wrap each chicken breast with two slices of bacon. Don’t worry about securing the bacon. As long as you overlap them, they will cook together and stay put.
Heat olive oil in a cast iron skillet (or dutch oven) over medium-high heat. Add the bacon wrapped chicken. Sprinkle with kosher salt and black pepper and let cook for about 3-5 minutes on each side or until bacon starts to crisp.
Now remove from the heat. Take your sauce and pour it over the bacon wrapped chicken breasts.
Place the chicken in the oven and bake uncovered for 35-40 min. The internal temperature should be 165ºF when the chicken is done.