SALAD With CHIPOTLE GLAZED CHICKEN

 

J’S BAKERY AND CAFÉ
ERIKA & RYAN THOMAS




 

4 boneless skinless chicken breasts (5 oz. each)
Strawberry Chipotle Jelly

Salt and pepper chicken breasts and saute in 2 Tbsp. olive oil until golden brown. Baste with Strawberry Chipotle Jelly. Finish cooking in 350 degree oven for 15-20 minutes.

Balsamic Bacon Vinaigrette:
6 slices bacon
½ cup red onion, diced
1 ½ tsp. Dijon mustard
3 Tbsp. balsamic vinegar
4-6 Tbsp. olive oil
Salt and pepper

Slice bacon into ½ inch pieces and fry until just crispy. Drain on paper towels. Remove bacon from pan (reserve 2 Tbsp. bacon fat.) Gently sauté the onion until just soft, making sure not to brown. Add the brown sugar, blend in and then add the vinegar and Dijon. Reduce for a minute or two. Add the olive oil, salt and pepper to taste. Cool, but do not refrigerate. Serve this warm or a room temperature over salad with crumbled bacon.