Thursday, March 31, 2011
There are some flavors you’d never dream of experiencing together. Bacon and maple syrup were one of those combinations -- until I tried bacon wrapped shrimp with maple syrup at a restaurant. Something about the meaty taste of the bacon mingled with maple sweetness is beyond delicious. So last night, as part of my ongoing quest to get creative in the kitchen, I made a brave attempt to use the two to liven up a chicken breast. I sautéed the chicken in a pan for about 15 minutes, realizing as I did so that the bacon was getting a bit burnt. It occurred to me that this is a recipe better suited for the oven. For a trial run, though, I have to say I was pleasantly surprised. Take it from me, bacon and maple syrup belong with more than just breakfast!