Bakin’ With Bacon and King Teddy

Boo!   It’s Halloween month and even the King of Bacon celebrates that (early!)

Saturday means bacon recipes – hopefully easy ones but always TASTY ones! I’ve got just the trick for you today. Involving chicken strips and puff pastry and it’s beyond delicious!  I do a lot of recipes involving MEAT but this involves chicken so maybe just a little different than the usual.

What am I talking about?

Yummy Chicken Bacon Tart

Ingredients

• 1/4 pound bacon strips, cut into thirds
• 2 medium onions, halved and thinly sliced
• 2 medium apples, peeled and thinly sliced
• 1 package (9 ounces) ready-to-serve roasted chicken breast strips
• 1/4 cup jalapeno pepper jelly
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 sheet frozen puff pastry, thawed
• 3/4 cup shredded cheddar cheese
• 1/4 teaspoon pepper
• 1 tablespoon minced fresh parsley

Directions

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
• On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment paper-lined baking sheet. Prick with a fork.
• Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.
• Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.

See?   Easy and delicious…..that jalapeno pepper jelly gives it a BOOST!

See you next week for more bacon fun!   

King Teddy