Bacon-Wrapped Chicken with Spring Vegetables
Ingredients
- 2 lb boneless, skinless chicken breasts
- 12 slices bacon
- 1 onion, thinly sliced
- 1 (8-oz) pkg sugar snap peas
- 1 (8-oz) pkg green peas
- ½ cup heavy cream
- 2½ Tbsp coarse-grain Dijon mustard
- 1 pint grape tomatoes, halved
- 1 Tbsp chopped fresh dill
Instructions
- Preheat oven to 400°F. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper. Wrap each piece of chicken with 2 slices bacon.
- Cook chicken in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until bacon begins to crisp. Transfer chicken to a foil-lined rimmed baking sheet.
- Bake 10 to 15 minutes or until chicken is done and bacon is crisp.
- Meanwhile, cook onion in hot drippings in skillet over medium heat until onion is tender. Add both peas, cream, and mustard. Cook until peas are tender and sauce is thickened. Stir in tomatoes and dill. Serve with chicken.
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