Besides the allure of family coming together this time of year, the smells of food during the holiday season conjure up childhood memories and blissful times of yesteryear.
This holiday season, I am all about those smells that say, “it’s the holiday season and therefore, I need savory foods.” In this holiday edition of Andre Taylor’s Tasty Tidbits, I will share an original recipe that combines some foods that remind me of the holiday season.
Not sure about you, but I love the sweetness and juiciness of pears, the crunch of roasted almonds and the smokey taste of bacon. So, I figured I would combines those main things and come up with a sauce to pour over a boneless chicken breast.
Here’s how I did it:
¾ of a cup of rum
½ cup of chopped bacon
¼ cup of chopped almonds
1 cup of diced pear
3 tablespoons of brown sugar
4 thin cut boneless chicken breasts
2 tablespoons of season salt
1 tablespoon of onion powder
1 teaspoon of garlic powder
½ teaspoon of black pepper
The first thing you want to do is season your chicken breast so the flavors can sink in. In a bowl, mix your season salt, onion powder, garlic powder and black pepper. After you have thoroughly rinsed your chicken, rub the seasoning into each breast on both sides and place them on a large plate. In a large pan on the stovetop over a medium flame, pour in 3 tablespoons of olive oil and let the pan heat. Once the pan is hot enough, place each of the chicken breasts inside.
Cook each chicken breast for 15-20 minutes on each side making sure each side is golden brown and the center of the meat is completely done.
While your chicken is cooking, in a separate pan, start browning your chopped bacon. Don’t completely fry your bacon, as you want to save some of the flavors created while cooking for your sauce. Once the bacon is light brown, remove it from the pan and place it into a small bowl off to the side.
In a separate pan on the stovetop over a low flame, pour in your rum. Once the rum begins to bubble, add in your brown sugar and whisk it in until it dissolves into the rum. Once that takes place, you can add in your bacon and almonds.
You’ll notice that the sauce will begin to caramelize after about 10-12 minutes later and the bacon will take on a brownish red color.
At that time, you can add in your diced pear and let the sauce simmer until it reaches a rich, savory brown.
The goal is to achieve a sweet, savory tasting sauce that doesn’t have an overpowering rum taste.
Now you can plate your chicken and top it with the sauce. While you are cooking this meal, expect all kinds of wonderful smells and beautiful colors. This meal is good to serve for Christmas Eve dinner or dinner on Christmas or any day of the season.
I hope you enjoy this holiday season and I wish you a very happy holiday season!
Until next time, keep on burnin’!