Roasted Bacon Chicken

I'll admit I've always had a fear of cooking meat. Today seemed like as good a day as any to take the plunge, and so I grabbed some chicken breast, bacon, and ground up some spices to make a delightful remedy to October chills.

I got the recipe from here, but I'll write out

Serves 3-4 (or 2 with delicious bacon-chicken sandwich leftovers!)

Ingredients:
- 2 chicken breasts
- 4 bacon strips (Montreal bacon)
- 1 garlic clove
- 1/2 tsp paprika
- tabasco sauce, to taste
- salt and pepper, to taste
- water

Preheat oven to 375 C and line a baking sheet with aluminum foil.

With a mortar and pestle, grind up the garlic, paprika, salt, pepper, and tabasco sauce (with a bit of water to make it more soluble and spreadable).

Basted the chicken with the mixture very generously, tucking extra garlic into some of the folds in the meat.

After that, wrap the top of each chicken breast with two slices of bacon and set it in the oven with the timer set for 40 minutes.

If the chicken is of a particularly thick cut, as mine was, or if the bacon doesn't look cooked, then leave it in a bit longer according to personal judgment.

My chicken turned out a bit dry, and I think that's because I didn't follow the instruction to put some foil on for 10 minutes after taking it out of the oven.

Otherwise this is a delicious recipe. It goes nicely with a cucumber pomegranate mint salad, which I'll post the recipe for tomorrow.

Up the Food Chain

After writing three articles (not including my work last semester), I have officially been promoted to staff writer for The Concordian newspaper!

This week I've written up a tea/shisha lounge review and a promo for the Rocky Horror Halloween Ball to get people in the mood for decadence. It'll be good to see my name in print in two sections.