This chicken dish was so flavorful, you are going to love it! Here is what you need:
Ingredients:
- 4 Bone in Skin on Chicken Breasts
- 4 slices of Sprindell Bacon
- 2 small heads of Bok Choy
- 2 teaspoons of mustard
- 2 cloves of minced garlic
- 1 Tablespoon of soy sauce
- 1/2 cup of heavy cream
Start by preparing your chicken breasts. Simply slice a “pocket” into the chicken, making sure you don’t go all the way through or cut the edges. Set them aside in a sprayed baking dish.
Wash your Bok Choy and dry it. Slice it thinly using both the whites and the greens.
Use 4 strips of Springdell Bacon, it is thick cut so you will have plenty. This also saves some for future use, yay!
Slice it thinly and brown it up in a pan. Drain the excess fat, leaving about 2 Tablespoons left in the pan.
When your bacon is brown and crispy, add the sliced bok choy and cook it briefly, leaving the bok choy crunchy.
Set the filling aside to cool for a bit while you make up the base for the sauce. I also added a bit of sugar, you could use maple syrup here too if you like your sauce a bit sweeter.
2 teaspoons of mustard
2 cloves of minced garlic
1 Tablespoon of soy sauce
1/2 cup of heavy cream
Stuff your chicken breasts.
Place them in a preheated 350 degree oven covered with foil for 45 minutes. At this point temp check your chicken, if it needs more time then place it back in the oven with the foil off. Mine took about 1 hour 10 minutes.
Pour your sauce base into a pan and start over heat until it bubbles around the edges.
Whisking constantly add half of the cream.
Still whisking, add the remaining cream.
Pour the sauce over the chicken and serve. Enjoy!