This week, Reservations with Lightning In The Morning welcomes chef Bobby Hansen from Sambuca. Hansen preps some comfort food made with Springer Mountain Farms chicken to bring some family feels to the Lightning 100 team. Hansen also tests Jayson’s claim to be a “hot sauce connoisseur” with his hot sauce concoction “Unicorn Blood.”
Recipe: Chicken Breast with Chipotle Gouda Grits and Bacon Bourbon Jam
Serves: 2
Cook Time: 30 minutes
Prep Time: 15 minutes
1 Springer Mountain Farms Airline Breast
4 Slices of Bacon
2 oz of Bacon Bourbon Glaze
8 oz of Chipotle Gouda Grits
Cooking instructions:
Turn oven to 350 degrees. Heat a sauté pan to a medium heat or use a cast iron pan. Drizzle olive oil in the pan and place chicken skin down. Cook until skin is brown. Remove and wrap chicken with bacon. Place bacon wrapped chicken back in cast iron pan and put the pan in the oven. Allow chicken to cook for 15 minutes or until it reaches an internal temperature of 165 degrees. The bacon will also cook and crisp. Serve the chicken on top of the grits and pour the glaze over the dish.
Chef Bobby Hansen is absolutely someone to keep an eye on! He has already been on television several times! Everything the man touches is so so good! His inspiration is his nana who was a great cook!
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