Up next in 10
Love & Best Dishes: Bacon-Wrapped Chicken with Sugar Snap Peas Recipe - It's all about bacon today and if you’re looking for a hearty meal recipe, we've got you covered...Bacon-Wrapped Chicken with Sugar Snap Peas!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Recipe Link: https://www.pauladeen.com/recipe/bacon-wrapped-chicken-with-sugar-snap-peas/
------------------------
For more episodes of Love & Best Dishes videos click here: https://youtube.com/playlist?list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Hi y'all, it's all about Valentine's Day
0:04
in the Deen Groover house.
0:06
And I want to share with y'all some recipes
0:09
that I have loved and that I know they're tried and true.
0:14
And for one of the entrees,
0:16
I did
0:20
you don't call 'em a show, what did I do?
0:22
What do you call them Eddie?
0:25
I just shared with y'all a recipe
0:28
for morning celebration of Valentine's day.
0:34
If you like to start your day off
0:36
being nice to your honey, it's a fabulous recipe.
0:40
And it's one that you can do almost totally ahead
0:44
and then bring it out the next morning, bake it off
0:46
so that is very, very good.
0:51
So this recipe, like I said, it's an entree and you know
0:55
chicken is always a safe dish.
0:58
So this is a safe one.
1:01
And this recipe calls for six breasts
1:05
well I'm just gonna have but I'm just gonna do three.
1:08
And you know, I like to use,
1:16
I like to use Springer Mountain
1:21
or GreenWise chicken breast,
1:23
because to me they're more tender they're jucier
1:28
so I'm gonna take my chicken breast
1:33
and I'm gonna peel them out just a little bit
1:37
because I think that helps to tenderize them.
1:43
So that's what we're gonna do.
1:47
And I'm just gonna sprinkle 'em before I start beating 'em.
1:50
I'm just gonna sprinkle them with a little salt,
1:55
a little pepper.
1:56
Aren't these nice breasts?
1:58
And like I said, these are Springer Mountain
2:00
so we know they're gonna be good.
2:05
Just a little bit of pepper not a whole bunch,
2:11
but just a little bit.
2:14
And then we gonna start baking, baking, baking
2:17
and I'm gonna start with breast up
2:21
because I know that y'all have noticed like
2:24
underneath how soft it is and how it come apart.
2:28
Well, this side has almost like a film
2:33
like a casing that protects the chicken.
2:37
So I'm gonna beat it from this side
2:43
and break that protein down just a little bit.
2:51
And now I can do the same thing y'all with pork chops.
2:58
Okay.
3:01
So we gonna roll 'em up and I'm gonna take my bacon
3:07
and it's gonna take two slices of bacon.
3:17
I don't wanna put my, oh no.
3:19
- [Eddie] There you go.
3:20
- I didn't wanna put my fingers on every one of 'em Eddie.
3:24
So if I'm gonna ask Eddie
3:28
to pick those up since my hands are bacony.
3:38
And before we serve these
3:41
we'll take our toothpicks out.
3:47
I think I'm gonna tuck that like that
3:51
and try to get them.
3:57
Got it.
3:58
I got it, I got it.
4:02
And I'm quoting Olivia on that, got it.
4:07
It's what she says all the time, I got it, I got it.
4:14
- [Eddie] She's going to be very assertive girl I think.
4:18
- Yes.
4:22
Yes she is.
4:26
On this one, I'm gonna tuck that thin piece of the breast
4:31
I'm gonna do it up.
4:35
Fold it up in here.
4:40
I hope I, oh, I didn't got it.
4:43
I'm glad I checked
4:47
'cause I didn't got it.
4:50
I smell my pan.
4:54
So I'm preheating the pan because
4:56
we're gonna brown our chicken breast.
5:07
In skilling.
5:15
Just stuck myself with the.
5:20
This dish y'all is just what the name says.
5:26
It's chicken breast wrapped with bacon
5:30
and sugar peas, sugar snap peas.
5:34
So I've got my black cast-iron skillet hot
5:38
and all we're gonna do is cook this (indistinct)
5:43
that's a big breast right there.
5:46
People are always asking me,
5:48
how long do I cook a chicken breast in the air fryer?
5:54
I don't know 'cause your breast might be bigger than mine
5:58
'cause they're not all the same size
6:00
so it's hard to tell you an exact number.
6:07
Okay so we're gonna cook those for about 5,6 minutes
6:12
on both sides.
6:15
I'll tell y'all what your dish should look like
6:22
when you get through with it.
6:23
(indistinct)
6:26
So, that's why, one reason I love this magazine so much
6:33
and (indistinct) serving bacon
6:39
because every recipe has a picture.
6:42
And if you're like me
6:47
you like to know what it looks like
6:49
what it's supposed to look like
6:52
because sometimes what I think
6:55
and what the person sharing the recipe,
6:58
it can be two different things you know.
7:02
So it's all how we perceive it to be in our head.
7:06
So it's so very nice to know, because you know
7:11
I've always heard a picture's worth a thousand words
7:14
and I totally believe that.
7:19
So we're gonna just roll this around
7:21
about five or six minutes on each side
7:25
until our bacon is nice and brown
7:27
and I've gotten this over medium high heat.
7:30
This one goes from the number one to the number 10
7:36
and I'm cooking it on what? 6
7:40
which to me as a medium high.
7:45
Look at that ain't that pretty?
7:49
Pretty pretty (indistinct) chicken together.
7:53
That's a winning combination.
7:57
Okay y'all in this pack of breast that came in three
8:03
naturally there was one big one
8:07
one a good bit bigger than the other two
8:09
so I've cooked the bigger one a little bit longer.
8:14
And now I'm gonna put the other two back
8:16
so you'll have (indistinct)
8:18
if you got mixed breasts
8:21
then you'll want to cook the big ones a little bit longer
8:26
but actually about five to six minutes
8:29
per side of the chicken it's gonna be perfect.
8:34
All right.
8:35
So we gonna stick our filet in our oven.
8:43
We've got our oven pre-heated at 400 degrees
8:48
and we're gonna set the timer for 20 minutes
8:53
and then we're gonna pull that out of the oven
8:56
and we're gonna do some good stuff to it.
8:59
In fact, I think I might get them chicken breasts drunk.
9:02
(laughs)
9:05
With a little wine.
9:08
So 20 minutes.
9:10
Okay y'all look at our chicken after 20 minutes,
9:14
it looks beautiful.
9:16
Now I'm gonna add my sugar snap peas
9:21
and I'm just gonna kind of coat them in that wonderful
9:28
bacon grace that came out of that beautiful bacon.
9:33
All right. So maybe just a couple of minutes.
9:39
Don't those look good?
9:40
And then that's when we gonna get them peas drunk
9:45
along with those chicken breasts
9:47
because I'm gonna add a half a cup of white wine,
9:51
couple of tablespoons of Dijon mustard
9:53
and three quarters of a cup of heavy cream.
9:58
It's gonna be delicious.
10:01
And then we're gonna add our chicken
10:05
back on to our sugar snap peas and the sauce.
10:18
It's gonna be delicious.
10:24
If you don't like chicken,
10:27
you could do this same thing like pig on pig.
10:33
You could use a boneless pork chop and wrap that
10:37
if you'd rather have that versus chicken.
10:40
So double pig ain't too bad y'all it's right tasty.
10:46
All right. So just a couple of minutes on this
10:51
and I think it's been a couple of minutes.
10:55
So now I'm gonna add our wine,
11:00
I'm gonna add our Dijon mustard.
11:02
Let's see if I can find a little spatula.
11:09
Dijon mustard,
11:13
mix those together.
11:19
And then I'm gonna add our cream
11:22
and we're gonna let this cook until it starts to get thick.
11:29
And that cream that we've just put in there
11:33
is gonna do the trick.
11:42
- [Eddie] Mustard smells good.
11:43
- Doesn't that mustard smell good?
11:47
That mustard taste good too.
11:54
So I'm gonna--
11:55
- [Teresa] You'll think you'll spend a lot of time
11:57
it's really not that hard.
11:58
- Oh, you're so right Teresa, it does.
12:01
It looks like one of those dishes that
12:04
I'm gonna add a little salt and a little pepper.
12:09
It looks like one of those dishes
12:10
that you did spend a lot of time on and you didn't.
12:16
- [Teresa] (indistinct) wrapping up the chicken.
12:18
- Yeah. Yeah.
12:19
Pounding it out and wrapping it up.
12:21
And I was just telling everybody Teresa
12:24
if you didn't wanna serve chicken,
12:27
you could do that with a boneless pork chop
12:30
of a piggyback pig.
12:34
Pork and pork.
12:36
- [Teresa] That sounds good.
12:37
- Yes.
12:40
Oh, I meant to be taken out my toothpicks.
12:45
I've let something drip on the stove.
12:49
Of my spoon.
12:54
Okay. So it starting to thicken a little bit.
13:00
The hardest mark may be taking the toothpicks out Teresa.
13:03
(laughing)
13:07
- [Teresa] I think you can handle it.
13:08
- 'Cause that chicken so hot.
13:10
- [Teresa] True.
13:16
You could hold the chicken with a (indistinct)
13:19
- Yeah I could, but.
13:21
- [Teresa] That would make it so dramatic.
13:23
- It just so much easier to work with my hands.
13:37
All right I'm gonna give my hands are quick wash
13:40
'cause I got them sticky.
13:44
- [Teresa] It smells so good.
13:45
- It smells so delicious.
13:47
And you know what is served with this
13:52
is just some white rice.
13:55
- [Teresa] Easy peasy.
13:56
- Yes. And maybe cook it with sticky.
14:02
If I want sticky rice y'all I could get my pressure cooker
14:06
for like five minutes and it is so sticky.
14:09
- [Teresa] Regular rice or instant rice.
14:12
- Either.
14:14
I truly do like that instant rice, you know,
14:16
when (indistinct) in a.
14:17
- [Teresa] Pinch.
14:19
- Pinch, oh, I can have a meal thrown together in no time
14:21
by using that instant rice
14:23
or five minute rice, I think it's called.
14:26
But
14:30
my rice comes out so sticky in that pressure cooker
14:38
you could actually mold that rice together
14:41
and use it as a baseball.
14:43
You know, it's that sticky and love it like that.
14:48
Okay. See where this is getting thick y'all.
14:55
Starting to coat our spoon.
15:04
Now the recipe tells you to just put the chicken back
15:10
on top of the sugar snap peas
15:13
and your wonderful wonderful wine and mustard sauce.
15:22
But you don't have to do that
15:23
but you can serve it just right
15:25
out of your black cast-iron skillet if you like
15:29
but it's yeah, it's coating our spoon.
15:34
So just a couple more minutes.
15:41
I've moved that sapsucker up to next to half.
15:45
- [Teresa] Especially if you're standing there watching it.
15:46
- Yeah.
15:49
- [Teresa] Never boils.
15:50
- Never boils.
15:51
- [Teresa] I think you've told me that many a time.
15:53
- Yes. But I tell you what you run off
15:56
and do something that you have to do
15:57
you come back to it's burned.
16:00
But if you stand there and watch it, it will never boil.
16:08
Yeah you wanna cook this long enough, but to reduce some
16:13
so you sure don't wanna over cook you sugar snap peas.
16:22
Looks delicious, looks delicious
16:29
All right now y'all, if you have a copy of my magazine,
16:32
or if you get a copy, it's gonna tell you to set this back
16:36
on top of your sauce, but you know what?
16:40
I don't think I am.
16:41
I think I'm just gonna, you better get back up there.
16:46
That's why I got me a bigger (indistinct) plate
16:50
to go underneath y'all
16:53
'cause I knew he would come off.
16:58
Okay, here it is.
17:04
It's ready to taste.
17:12
Teresa look at this.
17:13
- [Teresa] I don't get any better looking.
17:16
That's a five star.
17:18
- I know I could--
17:19
- [Teresa] Meal.
17:20
- You you think about now that sticky rice
17:21
up underneath this
17:24
how good that would be.
17:27
I could stand a sharp knife.
17:30
- [Teresa] Well and you also wouldn't have to eat
17:32
chicken breast on a plate so you'd have your.
17:40
- I'm trying to make this easy and--
17:42
- [Teresa] We don't make anything easy.
17:45
- I complicate things.
17:49
(phone rings)
17:51
- [Teresa] Oh my God.
17:52
- I know, I hear you snapping.
17:55
Would you check my phone please Teresa?
17:58
All right, Eddie there's yours.
18:06
- [Teresa] That is really good.
18:09
- And like I said,
18:10
it looks like you've been to so much trouble.
18:16
Was it too hot?
18:23
- [Teresa] It all fit in my mouth.
18:23
- I'm having a hard time
18:26
getting all this on a toothpick.
18:35
Oh my goodness.
18:36
I could drink the sauce.
18:45
- [Teresa] Okay Grace.
18:50
- I'm so glad that I pounded the chicken.
18:53
- [Teresa] That's a big deal.
18:55
- But Springer Mountain and GreenWise
19:01
does make
19:06
they raise fabulous chicken y'all.
19:09
And
19:13
so you can almost guarantee
19:19
if you use those two that your chicken is gonna be succulent
19:25
instead of tough and stringy.
19:29
- [Teresa] So good.
19:31
- So this another
19:34
(chuckles)
19:34
excuse my mouth
19:39
this is another one of those easy easy recipes
19:43
that you can impress your family with.
19:48
If I've had the time and the stuff
19:51
'cause all my stuff is in storage,
19:55
I could really have, you know, made that a little prettier
19:59
but I did the best to cook
20:01
with what I got to work with y'all.
20:04
So love and best dishes you will have it here.
20:07
I would want to use my shower salad bowl
20:10
fill it full of sticky rice
20:13
and put that on top of it and honey it'll make you cry.
20:18
So loving this dishes y'all.
#Food & Drink
#Hobbies & Leisure