Tuesday, August 1, 2017

Marinated Grilled Chicken w/ Brussels, Bacon & Onions

This evening was another not-too-hot and not-too-humid evening. Another perfect night to grill dinner. I marinated boneless chicken breasts that I pounded to less than 1/2" thick to even out their thickness and then marinated them for a couple of hours in a delicious new dressing/marinade that I purchased at The Fresh Market. It was a Cracked Black Pepper Dressing/Marinade made by Tessemae's and it was delicious. I added a pinch of sea salt and crushed a teaspoon of dried rosemary and placed everything in a large Ziploc bag for 2 hours. I grilled it for about 5 to 6 minutes per side over a hot grill (about 400 degrees F). 

I quartered, halved and trimmed a 2-pound bag of Green Giant fresh brussels sprouts that I picked up at Costco and prepared them with bacon and Vidalia onions on the stove top and browned everything in a bit of butter so they would be just like roasted sprouts without heating up the kitchen with a hot oven. I used my nonstick wok and they turned out great! I prefer using my wok to a skillet because of its depth, and there isn't any splattering on my stove. I included the easy peasy recipe for my Brussels, Bacon & Onions below as well as a few photos. Enjoy!








Brussels, Bacon & Onions

Ingredients:

1 tablespoon olive oil
2 pounds of fresh brussels sprouts, trimmed and halved or quartered
1/2 of a small Vidalia onion, diced
1 to 2 tablespoons butter
4 - 5 slices of cooked bacon, crumbled
Sea Salt and Black Pepper, to taste

Directions:

Place brussels sprouts in a 2-quart microwave safe, covered casserole dish along with 1/2 cup water. Cover and steam in the microwave on high for 2 minutes to soften slightly. While sprouts are steaming, heat olive oil over medium heat in a large nonstick wok or skillet; add onions and cook until translucent and beginning to brown and caramelize. Drain sprouts well. Add to skillet with onions and increase heat to medium-high. Add butter and stir-fry uncovered for a few minutes until sprouts begin to brown. Cover and cook an additional 2 to 3 minutes until desired consistency. Season with salt and pepper, to taste. Add crumbled cooked bacon and cook an additional minute.


        

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