Chicken Topped with Vino Cotto Caramelized Onions and Bacon Recipe
Chicken Topped with Vino Cotto Caramelized Onions and Bacon Recipe
Tender chicken topped with a scrumptious caramelized bacon, onions and vino cotto.
Recipe and photo by Deena Montillo
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Ingredients:
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 Vidalia onion, chopped
- 1-1/2 tablespoons Hormel® Premium Real Crumbled Bacon® (*optional*)
- 2 ounces Vino Cotto di Montillo
- 4 6-ounce chicken breast halves, boneless, skinless, rinsed, drained (or substitute 8 chicken tenderloins, outer membrane removed)
- kosher salt
- freshly-ground black pepper
Directions:
- In a small nonstick skillet over medium-high heat, add 2 tablespoons olive oil, and bring to a shimmer. Add the onion and bacon. Season with salt and pepper to taste.
- Sauté, stir often, until the onion is caramelized.
- Drizzle vino cotto over the onion mixture, add more or less to taste. Reduce heat to low, and simmer for 1 minute, or until the vino cotto begins to bubble. Remove from heat, and set aside.
- If using chicken tenderloins, to remove the outer membrane if attached, lift the membrane, and with your other hand, glide a sharp knife under it, gently pressing downward against the chicken with the knife, while pulling the membrane upward, until it is removed. Do this for each tenderloin. Rinse and drain.
- In a 12-inch nonstick skillet over medium-high heat, add 2 tablespoons of olive oil, and bring to a shimmer, then add the chicken. Season with salt and pepper to taste.
- Turn the chicken often, and cook until golden brown on both sides.
- In the meantime, reheat the onion and bacon mixture.
- To serve, evenly distribute the chicken onto individual serving plates. Garnish with the onion and bacon mixture. Serve hot. SERVES 4
Recipe and photo by The Clean Eating Couple, December 2017
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Recipe courtesy of Ina Garten, Barefoot Contessa
Episode: Jeffrey's Surprise Party
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An elegant alternative to traditional Italian cannoli--a definite crowd pleaser!
This recipe made it into the Reader's Digest "Taste of Home Christmas 2011" cookbook . It also was the DECEMBER 2009 WINNER of the "Make it Fabulous with Fillo Recipe Contest" and out of 10 Finalists the THIRD PLACE FAN FAVORITE. This contest was sponsored by Athens Foods, the world's largest producer of phyllo dough.
Recipe and photo by Deena Montillo
Video by Athens Foods
Click Here for Alternative Recipe that won a contest by the leading Taste of Home magazine.
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