Honey Glazed Chicken and Bacon Bit


500 g boneless chicken breasts
200 g thin bacon slices
3 tbsp honey
2 tsp coarse mustard
fresh lemon/orange juice


Cut the chicken breasts—or fillets, as we call them here—in thin strips. Not too thin, the bacon has to brown and if the chicken is too thin it’ll get dry before the bacon gets crispy. That would be a sin.
Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard. Squeeze in some lemon juice. Not too much, about a tbsp or so.

Wrap the bacon around the chicken strips. Place them in a roasting tray or on a cookie sheet, line the tray or sheet with some tin-foil first.

Brush the chicken bites with half the marinade. Bake them in a preheated oven at 225° C for 10 to 13 minutes. Until the bacon is crispy.
As soon as one side is done, take the tray out of the oven. Flip them over and brush them with the remaining marinade. Put them back in the oven for another 10 to 13 minutes, until the other side is crispy as well. Keep an eye on them.
If I can give you a tip, a really useful one at it, it would be to fix twice the amount you think you’ll need. And then some.