The Chicken & The Pig
Written by Teena Travis
One of my favorite things about CrossFit is the meat and veggie diet. But my least favorite things about that diet is all the cooking! There are days when I’m just tired and don’t feel like a doing a lot of cooking. It’s on those days that I turn to my chicken and pig recipe, because it’s easier than pie!
Keep in mind that all of the measurements are approximate, and, beings as lazy as I am when I cook, I rarely measure anything. Measuring requires more dishes!
Ingredients
– 2 pounds of chicken (My preference is boneless thighs, because I like boneless thighs)
– 1 tablespoon arrowroot flour
– 3 eggs
– Seasoning of choice: Don’t go light here! A pinch of salt just isn’t going to cut it. My suggestion(s):
- 1 tablespoon of smoked paprika
- 1 teaspoon of something spicy like cayenne
- A little salt
- 1 teaspoon thyme
– 2 strips of bacon per chicken thigh or breast
Directions
Turn on your oven to 350.
If you have a baking stone I would recommend using that; if not, line a baking pan with parchment paper to lessen the bacon grease mess.
In a shallow pan use a fork to whip the eggs.
Mix your seasoning together in another shallow pan (or on a plate).
Dust each chicken thigh with arrowroot flour (you can skip this step, but the egg wash sticks to the chicken better).
Dip both sides of the chicken in the egg wash.
Roll the chicken around in your seasoning.
Wrap each thigh with a strip or two of bacon because everything’s just better with bacon.
Lay the bacon wrapped chicken on you baking sheet and toss them in the oven.
Bake those suckers for about 20-30 minutes.
Throw some broccoli in the oven tossed in some olive oil and the leftover seasoning and you’ve got a meal!
*Tip* You’ll want one hand dry and one hand wet, so that the hand you use in the egg wash is not the hand you use with the seasoning. You’ll just coat your fingers otherwise.