poultry essentials:cheesy chicken bacon provolone

How To Make poultry essentials:cheesy chicken bacon provolone

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  1

  PREP/PREPARE
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  2

  THE BACON & CHICKEN
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  3

  Gather your Ingredients (mise en place).
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  4

  Add the diced bacon to a skillet over medium heat.
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  5

  Chef’s Note: The skillet should be ovenproof, and large enough to hold all the ingredients.
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  Cook the bacon until it releases its fat, and begins to brown, about 4 – 6 minutes.
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  7

  Remove from the pan, and drain on paper towels.
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  Sprinkle the chicken with a bit of salt and pepper, and add to the pan.
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  9

  Cook in the bacon fat, until the chicken loses its pink, about 4 – 6 minutes.
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  10

  Chef's Tip: Some uncured bacon is very lean, and some has a lot of fat... What you need for this recipe is about 2 tablespoons of rendered fat. If you don't have enough, substitute a bit of sweet "unsalted" butter. If you have bit too much drain some off.
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  Chef’s Note: Because the chicken will continue to cook in the sauce, it does not have to be completely cooked through.
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  12

  Chef's Note: The bacon and chicken can be made the day before, and stored in the fridge until necessary.
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  Remove the chicken from the pan, and reserve with the bacon.
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  Add the finely-diced onion to the pan, and cook until softened, but not browned, about 2 – 3 minutes.
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  Add the minced garlic, and cook until fragrant, about 60 seconds.
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  16

  THE SAUCE
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  Gather your ingredients. (mise en place).
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  Reduce the heat to medium low, then add the half & half, and combine with the onions, and garlic.
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  While the liquid is warming up, add the butter, oregano, white pepper, cayenne.
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  When you see wisps of steam coming from the pan, add the cream cheese.
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  Stir until completely incorporated.
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  Chef’s Note: We do not want this sauce to come to a boil, or even a simmer, so adjust your heat accordingly. Take your time, and go low-and-slow. No matter how much time it takes to melt the cheese into the sauce, just let it happen... DO NOT bring this sauce up to a boil, or simmer.
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  Add the Parmesan cheese, and stir to incorporate.
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  Chef's Note: Reduce the heat to low, and do a final tasting for proper seasoning. Add some salt, if necessary, or whatever spices you think it could use.
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  Return the reserved chicken and bacon to the pan, and stir to incorporate.
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  THE TOPPING
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  Gather your ingredients (mise en place).
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  Place a rack in the upper position, and preheat the oven to 400f (205c).
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  Place the provolone rounds on top of the ingredients.
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  Mix the breadcrumbs and oil together, and then sprinkle on top.
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  Place the skillet into the preheated oven, and bake until the cheese is bubbly, and breadcrumbs begin to brown, about 10 – 15 minutes.
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  Remove from the oven, and allow to cool for 5 minutes.
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  PLATE/PRESENT
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  Serve over egg noodles or rice, with some freshly baked rolls, or crusty French bread. Enjoy.
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  35

  Here are a few ideas on modifying the recipe: • Pork, instead of chicken • Milk, instead of half & half • Low-fat cream cheese • Substitute some of the Parmesan with Romano, Pecorino, or Asiago. Have fun with it.
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  36

  Keep the faith, and keep cooking.
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