Been a while since I've tried a new main dish recipe. Thin sliced chicken breast was on the menu and we've all worn thin on eating it breaded and pan fried. I'd pinned this one a while back, and it was perfect for getting me back onto trying new recipes.
I had a bag of cooked plain couscous in the freezer, so went with that instead of the quinoa. I used a ratio of 2 parts syrup to 1 part dijon, hoping to entice Jake to try it, but no luck. He sees those 'seeds' and it's all over. He had his with just the bacon on it. I microwaved my bacon on a paper towel lined plate, though I do want to try the oven method.
Simple, fast, delicious. Thanks to Ashley at Center Cut Cook for sharing the recipe, be sure to go and check out her blog & pics!
* Exported from MasterCook *
Maple Bacon Dijon Chicken
4 thin sliced chicken breasts
Salt, pepper, garlic powder for seasoning the chicken
6 slices bacon -- cooked and crumbled
1 cup couscous cooked according to package directions
2 tablespoons extra virgin olive oil
1/8 cup dijon mustard
1/4 cup real maple syrup
Salt and pepper to taste
Cook couscous according to package directions. Mix together maple syrup, mustard, salt and pepper.
Sprinkle chicken with salt, pepper and garlic powder. Add oil to skillet on medium high. Cook chicken for 3 mins per side or until done through and golden. Remove to serving plate.
Add half the sauce and cooked bacon to couscous. Sprinkle remaining bacon over chicken and top with sauce.