As promised, here’s what I made to compliment my Pesto Pasta Salad for peanutbutter♥‘s birthday. The chocolate cake that accompanied these delicious dishes, I just bought from Red Ribbon. I was thinking of baking him one but it might turn out to be a disaster, so I went for better judgement and bought one.
I’m still trying to gather up courage to bake a cake. LOL!
Anyway, to get started…let me tell you that it’s really easy to make this.
It takes, like, 45 minutes..tops.
Just take a peek at the directions below…
What makes it really nice to make is that it is finger food. You won’t need a plate while eating it– EVER!.
Well, except if you’re eating it with rice or pasta then you’re going to need a plate.
Or you’re eating it with a boy {or a boyfriend}…
He will be shocked to see you eat pasta using your bare hands..hee
- 600 chicken breast fillet or chicken thigh fillet
- 15 thin bacon slices
- 4 tbsp honey
- 3 tbsp mustard
- juice of 2 calamansi/calamondin
- In a small bowl combine honey, mustard and calamondin juice. Mix well. Set aside.
- Cut chicken breast fillet or thighs into strips. I used chicken breast but they were a bit dry for my taste so I suggest you use chicken thighs fillets.
- Wrap each fillet with bacon and put them in a baking pan
- Brush each chicken bite with honey-mustard mixture. {photo below}
- Roast in the over at 200°C for 10-15 minutes
- Take the tray out of the oven, flip each chicken bite and brush with the leftover marinade.
- Put the tray back in the oven and roast for another 10-15 minutes
- Serve with Pesto Pasta Salad.
This is what it’s gonna look like when you brushed the bacon-wrapped chicken with the honey-mustard mixture….
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