Bacon Chicken Breast with Cranberry Marmalade Bacon Chicken Breast with Cranberry Marmalade Adapted from Geoff Suk of Steven Roberts Bacon Cranberry Marmalade: • 4 strips Applewood smoked bacon, cut into ½ inch wide pieces • 2 tbsp. yellow onion, ¼ inch dice • 1 tbsp. sugar • 1/4 cup The Perfect Purée Cranberry Puree, thawed • 1/4 cup low sodium chicken broth • 1 tbsp. red wine vinegar • fresh ground black pepper (to taste) Method: 1. In a sauté pan, add bacon and cook over medium heat until just starting to crisp. 2. Add onions and continue to cook over medium heat until the onions are soft and start to caramelize. 3. Once the mixture starts to foam, sprinkle the sugar into the pan and deglaze with the chicken broth, Cranberry puree and red wine vinegar. 4. Bring to a boil then reduce heat to a simmer and continue to cook until the mixture starts to thicken. 5. Once thickened, stir in the pepper and remove from the heat. 6. Chill and set aside. For the Cranberry Gastrique: • 1/4 cup water • 1/4 cup sugar • 1/2 cup The Perfect Purée Cranberry Puree, thawed • 1 tbsp. red wine vinegar • sea salt (to taste) • black pepper (to taste) Method: 1. In a heavy bottom sauce pot with lid, combine water and sugar. 2. While covered, bring to a boil. 3. Reduce heat to a simmer and continue to cook for 1 minute 4. Remove the lid and continue to cook until the mixture starts to brown or caramelize on the edges of the pot. 5. Remove from heat. 6. Add Cranberry puree and red wine vinegar and stir until the sugar dissolves. 7. Return to heat and bring to a boil. 8. Cook for 30 seconds and then remove from heat. 9. Season with salt and pepper. Chicken Breasts: • 4 chicken breasts, boneless and skin on • salt (to taste) • pepper (to taste) • 2 tbsp. vegetable oil Method: 1. Cut a pocket into each chicken breast with a sharp boning or paring knife. (To cut the pocket, place the tip of the knife against the thick end of the breast and carefully push it into the breast, making sure to stay in the middle) 2. Using your finger, open the pocket slightly. 3. Add 2 tbsp. of chilled marmalade into each chicken breast. 4. Season the skin side of the breast with salt and the back side of the breast with both salt and pepper. 5. Preheat oven to 350°F. 6. Preheat sauté pan to medium high heat. 7. Add oil and place chicken breasts skin side down and cook for 1-2 minutes or until skin is golden brown and crispy. 8. Flip chicken breasts over and place into the oven for 7-10 minutes or until chicken is cooked throughout. 9. Remove chicken from the oven and allow to rest for 5 minutes. 10. After resting, slice each chicken breast into 5 equal pieces to expose the marmalade. 11. Fan out the slices on a plate and drizzle with the Cranberry Gastrique.