I have been obsessed with Making Bacon Jam. It all started with a friend telling me had ordered fries with bacon jam at a restaurant. He said that they were really tasty. I was pretty sure that I would not be able to eat it because I am eating AIP. For starters, he mentioned the bacon jam had peppers in it. But I was not to be deterred. I am stocked up on cottage bacon in my freezer and thus began the bacon jam journey. I have made it with dried fruit and fresh fruit and a combination of the two. I have used fresh pineapple, dried apricots, figs, dried cherries, to name a few. Tonight I wanted to make chicken but not the standard grilled chicken that is so fast and easy. I decided to fill the chicken breasts with bacon jam. I served it with the beets and beet greens which is a perfect foil for the sweetness of the chicken.
Chicken Breasts Stuffed with Bacon Jam (served with Sautéed Golden Beets and Greens)
- 1 medium sweet yellow onion diced
- 4 tablespoons coconut oil, divided
- 1 lb. cottage bacon, cut into ½-inch dice
- 1 cup dried Bing cherries
- 6 large skinless, boneless chicken breasts
- Garlic salt
Sauté the onions in 2 tablespoons of the coconut oil in a large lidded skillet, over low heat, until they start to become translucent. Increase the heat to medium, add the bacon and continue to cook until the bacon is starting to crisp. Stir in the cherries and cover. Cook, stirring frequently, until the bacon is crisp. Let cool. Remove to a food processor bowl using a slotted spoon and tilting the skillet to leave a majority of oil behind. (Save the oil to sauté the golden beets). Process on low until the consistency is a coarse jam.
Pre-heat the oven to 350 degrees. Prepare a large 11 x 14-inch casserole dish by coating it with the remaining 2 tablespoons of coconut oil. Place each chicken breast between 2 sheets of plastic wrap and pound to about one-half inch thickness with a meat mallet. Divide the Bacon Jam between the chicken breasts. Spread the jam covering the near half of each chicken breast and roll it up. Secure the sides with tooth picks if needed. Grind garlic salt on top of each chicken breast. Place the rolled chicken breasts in the casserole dish and cover with aluminum foil. Bake at 350 degrees for 45 min. Remove from the oven and brush each breast with the Apricot Cherry Glaze (see recipe below). Return to the oven and bake uncovered for 15 minutes.
Apricot Cherry Glaze
- 1 large or 2 small ripe apricots
- ½ cup dried Bing cherries, chopped into small pieces
- 3 cups cold water
- 1/8 teaspoon mace
- ¼ teaspoon cinnamon
- ¼ cup coconut nectar (or honey)
- 1 teaspoon unflavored beef gelatin
Place all ingredients in a small saucepan and bring to a boil. Remove from heat and process with a stick blender until smooth. Return to heat and bring to a boil. Lower heat and simmer, stirring frequently, until reduced to a thick consistency.
Sautéed Golden Beets and Greens
- Reserved bacon fat from the bacon jam (or 2 tablespoons bacon fat)
- 6 golden beets, about 4 inches across, peeled, greens washed and saved
- 16 cups chopped beet greens (add dinosaur kale if additional greens are needed)
- ½ teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
Cut the beets into one-half-inch pieces. Using the same skillet used to make the bacon jam, add the beets to pan over medium heat and cover. Stir occasionally and cook, covered, for about 10 minutes. Add the greens and stir. Cover and continue cooking until the greens are wilted and the beets are fork tender. Sprinkle with the salt, onion powder and garlic powder.