2 large boneless, skinless chicken breast, cut into ½ inch slices (1 large breast should yield about 6 to 8 slices)
12 to 16 pieces bacon (1 bacon per slice of chicken)
12 cloves garlic, thinly sliced
For the Sauce
2 tablespoons grainy mustard
1 tablespoon Gochujang paste
1 ½ tablespoons honey
½ tablespoon Nutella
2 tablespoons jasmine tea (warm, room temp or cold)
Have your bacon slices, chicken slices and garlic slices all ready to go next to each other. Place a few slices of garlic flat on each chicken slice. Wrap each slice of chicken with the bacon to create a kind of pouch so that the garlic is also encased in the bacon and doesn’t fall out.
Heat a skillet or pan on medium high. Place the bacon wrapped chicken on the skillet and cook for 5 to 7 minutes on each side. The bacon should be golden brown and crisp, not burnt.
While the bacon chicken is cooking, prepare the sauce. In a medium sized bowl, whisk together all the ingredients for the sauce until smooth.
When the bacon chicken is done cooking, place on a serving plate and drizzle with the sauce. Serve immediately. In the picture above, the chicken is served with a side of Warm Potato & Brussels Sprout Salad.