Thursday, March 14, 2013

Kings & Queens

Chicken a la Queen
Ever heard of Chicken a la King?  It's a creamy chicken and mushroom dish served over toast points or noodles.  Fit for a king, huh?  Well, what about the queen?  Doesn't she deserve a dish?  Hasn't she been a good queen?  I think she has.  Doesn't she work hard for her king and make him proud?  She absolutely does.  And she deserves a dish that resembles her, a little spicy, a little tangy, a little sweet.

So I got to thinking about what a queen would want to eat.  I pretended (in my head...not really) to be a queen and thought about what I would ask the chef to cook for me.  I would tell him, "I want some kind chicken with bacon and some cheese and some barbecue sauce and some jalapenos.  Fix me something wonderful."  (Too weird?  Welcome to Cindyland.)  I don't have a chef at my house.  That would be me, so I guess I would have to tell myself to cook it.  And I thought, that's it. Sounds good.

So I got off of my throne and took off my crown (I store it next to my superhero cape) and started creating.    I created a beautiful sweet and savory marinade for the chicken.  I covered the chicken with homemade Chipotle Barbecue Sauce, bacon, Monterrey Jack Cheese, and jalapenos. And I garnished it with green onions.  My kids loved it, minus the jalapenos, and ate seconds.  We couldn't stop ooohing and awwwing over it.  My poor husband, who was out of town, missed it all.  (I saved him one.)  And, while I was eating it, I did feel like a queen, missing her king.

Whether you're a king or a queen, go ahead and eat this chicken.  You know you want to.

2 T dijon mustard
1-3 teaspoons red chili flake (to your taste)
1 T onion powder
2 T lemon juice
2 T honey
2 T soy sauce
4 cloves garlic, minced
2 T Worcestershire sauce
2-4 T brown sugar (to your taste)
1-2 C water (enough to cover the chicken)

4 boneless chicken breasts
4 strips bacon, cut into thirds (thin sliced!  thick sliced takes too long to cook and your chicken will be overdone)
1 1/2 C Easy Chipotle Barbecue Sauce (under the Sauces & Relishes can use bottled, but try mine.  It's good)
Jarred jalapeno slices (as many as you want)
8 slices Monterrey Jack cheese (from an 8-ounce block, cut slices down the end)
Green onions, sliced, for garnish

For the marinade, mix all of the ingredients together except the water. Put the chicken in a zipper bag and add in enough water to cover the chicken.  Seal up the bag and mix it all around.  Marinate it overnight.

Preheat the oven to 350 degrees.  Lay the chicken breasts on a sheet pan. Brush the barbecue sauce all over the chicken.  Lay 2-3 pieces of bacon over each piece of chicken.  Bake it about 20-25 minutes or until the bacon is done.  Brush some more barbecue sauce over the top of the chicken and bacon.  Lay two slices of cheese over the bacon and top with jalapenos.  Bake an additional 5 minutes to melt and brown the chicken. Garnish with the green onions.