Odd as it sounds, because 'everything is always better with bacon', this really isn't. I've done it with bacon, and another time leaving the skin on, and the second had much better flavor and moisture. Something in this mix just doesn't meld well with the flavor of the bacon (when you can taste the bacon at all, usually you can't).
I pan-seared the skin for about 5 minutes, then cooked this at 400 for 20 minutes (an hour at 350 is much too long, and I'm using rather large breasts). Because I bake this in an oven-safe pan rather than a baking dish, it's quick work to make a very nice pan sauce with what's left over.
Other than the bacon and cook time, very tasty!
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Odd as it sounds, because 'everything is always better with bacon', this really isn't. I've...