Fondue Dippers: Bacon Wrapped Chicken with Spinach, Blanched Vegetables and Apples
You can never have too many main course recipes, so give Fondue Dippers: Bacon Wrapped Chicken with Spinach, Blanched Vegetables and Apples If you have cornstarch, lemon juice, cayenne pepper, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a good option if you're following a דל פחמימות, diet. From preparation to the plate, this recipe takes around 25 minutes.
Instructions
1
Preheat the oven to 400 degrees F.
Equipment you will use
Oven
2
Defrost spinach in microwave.
Ingredients you will need
Spinach
Equipment you will use
Microwave
3
Drizzle a little oil on large plate and have a rack sitting on baking a sheet or slotted broiler pan nearby. Halve the bacon across and reserve on a meat-safe prep board. Halve the chicken tenders and slide into the dish with olive oil. Season with salt, pepper, poultry seasoning and paprika. Wring out the spinach in a clean dish towel and put the spinach in a small dish. Top each piece of chicken with a little spinach and wrap with bacon. Arrange, seem side down, on the baking pan.
Ingredients you will need
Poultry Seasoning
Chicken Tenders
Olive Oil
Meat
Paprika
Spinach
Pepper
Bacon
Salt
Wrap
Cooking Oil
Equipment you will use
Broiler Pan
Baking Pan
Kitchen Towels
4
Bake until golden and firm, 18 to 20 minutes.
Equipment you will use
Oven
5
Meanwhile, bring a few inches of salted water to a boil in a medium saucepan over medium heat. Have a large bowl of ice water, for shocking the vegetables, ready as well.
Ingredients you will need
Vegetable
Water
Equipment you will use
Sauce Pan
Bowl
6
Add the radishes to the boiling water and blanch for 1 minute, then remove them and shock in ice water. Repeat with the pepper removing them with tongs or small strainer or spider.
Ingredients you will need
Water
Radish
Pepper
Equipment you will use
Sieve
Tongs
7
Add the asparagus and cook until crisp-tender, about 2 to 3 minutes, then shock and reserve.
Ingredients you will need
Asparagus
8
If using fresh onions, add last and cook for 3 minutes to loosen skins. Shock them and use a towel to wipe away the skins.
Ingredients you will need
Onion
9
Arrange the meat, vegetables and pretzels around a fondue pot and serve with cubed bread in a basket.
Ingredients you will need
Vegetable
Pretzels
Bread
Meat
Equipment you will use
Pot
10
Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer.
Ingredients you will need
Wine
Equipment you will use
Pot
11
Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.