This is a quick and easy weeknight meal that can be cooked all on one foil-lined baking sheet for easy cleanup. Both my man and my 26-year-old adopted son inhaled it in a hush reminiscent of the Silence of the Lamb (well, my adopted son did not have any of the veg, obvi. As I type this, he is balancing out the protein with a bowl of Cookie Crisp).
I took two boneless, skinless chicken breasts and sliced them in half, pounded them thin (you can use the bottom of a frying pan if you don’t have a meat-tenderizing hoocher), and marinated them overnight in a mix of olive oil, salt, thyme, Dijon mustard (I’m really working the packets from the cafeteria, gentle reader), and a bit of dried sage.
The next night, I preheated the oven to 400°, lined aforementioned baking sheet with foil, and wrapped a slice of bacon around each of the four pieces of chicken. Full disclosure: I didn’t have a baking sheet large enough to fit the veg as well, so I popped this into the oven and prepped another foil-lined sheet for the hash.
