This and That: Bacon-Wrapped Chicken

By the time you read this, we’ll have made another trip to and from Billings. There’s always a follow-up appointment after a surgical procedure. That’s a good thing. I appreciate a doctor who wants to make sure you’re healing well and following his instructions.

Now that I have to be the “responsible” driver, I’m not getting any crocheting done while on the road. Dennis had always been the driver, and he’s so good that I’m able to completely relax and be creative with yarns and hooks while stuck in the vehicle. I’ve never felt the need to be hyper-alert when he’s driving, although at night when I can’t crochet, I will be an extra set of eyes for those deer that seem intent on being in the same space we’re occupying.

I’m now also the one doing the snow shoveling. This last onslaught was very wet and heavy. The strong wind up here packed it down very well. While breaking out chunks of that packed snow, I was thinking about igloos. But we had to be on the road to church so I didn’t take the time to start constructing one. I probably won’t have a chance to try making one, as I’m getting an electric, cordless snowblower to prevent my need for shoulder surgery next. He says it’s not really my Christmas present, but it will do.

So, between trips, crocheting, painting more kindness rocks, and being a caregiver for my temporarily one-armed guy, I haven’t had a whole lot of time for cooking. I am keeping my houseplants watered and mostly alive, although one of my Arizona bushes succumbed. It didn’t like the frost, and I don’t think it likes as much water as I gave it before my trip to Florida. The other Arizona bush seems to be coming back to life after that frost. Maybe its side of the pot was dryer?

I did bake the lemon meltaway cookies, sans frosting, because really, after rolling them through powdered sugar twice while still warm, they didn’t need additional sugar. I also baked the butter cookies, using peppermint extract in place of vanilla. I added the same extract to the simple frosting, as well as red food coloring. I pulverized a few candy canes and dipped each freshly frosted cookie in those crumbs. Both recipes were printed in The Courier’s Holiday Gift Guide a couple of weeks ago.

In June, the Trader’s Dispatch printed a recipe that I finally got around to trying this week. I did change it up a bit because I thought some things were a bit vague. I had questions and no one to ask, so I did what I thought needed to be done.

Bacon-Wrapped Chicken

2 medium sweet potatoes

2 Tbl olive oil

Coarse salt

Freshly ground pepper

1 Tbl packed light brown sugar

2 boneless, skinless chicken breast halves

4 slices bacon

1/2 medium red onion

Preheat broiler with rack 6 inches from heating element. Place sweet potatoes on a rimmed baking sheet and toss with the oil. Season with salt and pepper. Spread in a single layer and sprinkle with brown sugar. Wrap each cutlet with a bacon slice; tuck the onion between the chicken and bacon. Arrange alongside potatoes on sheet, onion side up. Season with salt and pepper. Broil until chicken is cooked through and potatoes are tender, 8-10 minutes.

I used yams instead of sweet potatoes because they were less expensive. The recipe didn’t say to cut them up, so I just pared them. Next time I’ll cut them into quarters. After oiling and seasoning, I did sprinkle dark brown sugar on top, but I probably won’t do that step next time. I might use some cinnamon or nutmeg instead. The chicken I took out of the freezer turned out to be boneless thighs instead of breasts, but worked. I cut a couple smaller red onions in half and put them on top of the chicken meat. I cut my bacon slices in half and draped that over the onion, securing it in place with wooden toothpicks. Rather than broil (I thought it would take longer since I hadn’t cut up the yams), I baked it all in a 425 degree oven for 30-35 minutes. We don’t like underdone chicken. I lined the rimmed baking sheet with foil for easy cleanup. Served with a fresh green salad (leaf lettuce, spinach, and chopped broccoli - no romaine) it was a great meal. I like heating up the oven in the winter. It’s almost as comforting as a fireplace. Almost.