Matt the Kitchen Dervish

Blog featuring original gourmet food and drink recipes. The work is rather experimental so feel free to add your suggestions and comments.

Name:
Location: Minneapolis, MN, United States

A self taught cook looking to expand his culinary capabilities while delighting friends and family. Suggestions and ideas are welcome so share your experience and comments!

Thursday, January 11, 2007

Jäger Chicken

Sorry for the delay, I know many of you have been asking and waiting for this; so without further ado… Jäger Chicken

You will need the following:

4 boneless/skinless chicken breasts

¼ pound of crumbled bacon

1 cup crumbled bri cheese

½ cup chopped pecans

½ cup or so of Baren Jäger; a mead made from honey from Germany. The bottle features a medieval hunter and a bear, and is wrapped in a basket.

Brown sugar

Rosemary

Black pepper

Onion

Butter

  • Rub chicken with rosemary and black pepper. Place in a bowl and cover with Baren Jäger and a few slices of onion. Allow to sit refrigerated over night.
  • Rub chicken in brown sugar.
  • In a frying pan heat butter and a few splashes of Baren Jäger. Fry chicken.
  • Remove from heat and allow to cool.
  • In a bowl combine bri cheese, pecans, and fried crumbled bacon.
  • Slice chicken breasts partially through across their width. Stuff chicken with cheese mixture and fasten close with a tooth pick.
  • Splash chicken with Baren Jäger, cover and place in oven at 300 degrees until cheese is melted.
  • Serve hot.

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