Fondue Dippers: Bacon Wrapped Chicken With Spinach, Blanched Vegetables And Apples
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
48
Sourness
48
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1
Salt1 tsp
Poultry Seasoning1 tsp
Sweet Paprika (smoked)1 bunch
Radishes (trimmed)1.75 cups
White Wine (dry)1 tbsp
Lemon Juice1360 g
Gruyere (shredded)1360 g
Emmentaler (shredded)1.5 tbsps
Cornstarch1 pinch
Cayenne PepperDirections:
1
Preheat the oven to 400 degrees F
2
Defrost spinach in microwave
3
Drizzle a little oil on large plate and have a rack sitting on baking a sheet or slotted broiler pan nearby
4
Halve the bacon across and reserve on a meat-safe prep board
5
Halve the chicken tenders and slide into the dish with olive oil
6
Season with salt, pepper, poultry seasoning and paprika
7
Wring out the spinach in a clean dish towel and put the spinach in a small dish
8
Top each piece of chicken with a little spinach and wrap with bacon
9
Arrange, seem side down, on the baking pan
10
Bake until golden and firm, 18 to 20 minutes
11
Meanwhile, bring a few inches of salted water to a boil in a medium saucepan over medium heat
12
Have a large bowl of ice water, for shocking the vegetables, ready as well
13
Add the radishes to the boiling water and blanch for 1 minute, then remove them and shock in ice water
14
Repeat with the pepper removing them with tongs or small strainer or spider
15
Add the asparagus and cook until crisp-tender, about 2 to 3 minutes, then shock and reserve
16
If using fresh onions, add last and cook for 3 minutes to loosen skins
17
Shock them and use a towel to wipe away the skins
18
Arrange the meat, vegetables and pretzels around a fondue pot and serve with cubed bread in a basket
19
Put the wine in a fondue pot and bring to a bubble over medium heat
20
Reduce the heat to a simmer
21
Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon
22
When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese
23
Season with nutmeg and cayenne and serve over a warming station for your fondue pot