langostino asparagus & mushrooms rice w/ POMEGRANATE & SAFFRON

TOTAL TIME:
ACTIVE TIME
SERVES:

 50 mins
30
6

Ingredients:

 

8    Slices thick-cut bacon, diced to 1/4”

3    Whole chicken breasts, split in half lengthwise

3    Bosc pears, diced in 1/4” cubes
(skin on)

1 TBL  Fresh rosemary, finely chopped

6-1oz    Slices smoked Gouda cheese

1 jar La Maison Signature Savory POMEGRANATE & SAFFRON
 

Rosemary sprigs for garnish

How to Prepare:

  • Preheat oven to 400º F.

  • Render fat from bacon:  In large saucepan, fry bacon over medium-low heat until crisp.  Remove bacon to paper towels, reserving fat in pan.

  • While bacon is cooking, pound chicken breasts between two sheets of plastic until approximately 3/8” thick.

  • Add pears and rosemary to reserved fat in pan.  Cook over medium-high heat until slightly softened and golden brown, approx. 5 min.

  • Remove pear-rosemary mixture from pan, using slotted spoon and reserving fat in pan.  Mix pears w/ bacon.

  • Lay out chicken breasts with smallest end at the bottom.  Top with 1 slice gouda cheese, then 1/6 of the pear-rosemary-bacon mixture, leaving approximately 2” at the bottom of the chicken breast.

  • Roll chicken “jelly-roll-style”, tucking in sides.  Secure with toothpicks on the side.

  • Lightly brown top and bottom of chicken in reserved fat over medium-high heat, approximately 2 min per side.

  • Place chicken breasts, top side up, in 13 x 9 pan, Bake at 400º degrees for 15 – 18 minutes or until internal temperature registers 160º degrees.

  • Heat La Maison Signature Pomegranate & Saffron

  • Remove chicken from pan and place on a preheated platter.  Place a spoonful of heated sauce over each chicken breast and serve the extra sauce on the side.