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Bacon Wrapped Chicken Breast

Two new finds happened on this plate.  I've stuffed lots of chicken breasts but thought it might be cool to wrap them in bacon.  Dinneratthezoo.com had a great easy recipe but you don't need it, just add a little brown sugar to your regular crowd of seasonings.  But it did make the difference.  Not too much, just balance it with the salt to get more of a bbq potato chip flavor mix.  30 minutes on 350 and the breast is majorly juicy and a quick two minutes under the broiler will crisp up that bacon.  All good things.

For the barley risotto, I steeped the stems of mushrooms in chicken stock, garlic, onion and thyme.  Before adding the liquid, I slightly toasted the barley and mushrooms in a bit of oil, then brought it to a boil and cooked it like rice, covered for 45 minutes.  Afterwards I added a bit of almond milk along with a pat of butter, lots of fresh cracked pepper.  It did resemble a constantly stirred risotto. Or, you could follow this recipe from Taste of Home.  Barley is a whole grain and is still super cheap unlike Quinoa.