Fire-braised Chicken Breast Recipe
Rosemary focaccia, pecan wood smoked shoulder bacon, smoked gouda
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Bacon and Cheese
Focaccia Bread
Method
Chicken Preparation
- 1
Marinate Chicken
In a bowl, mix olive oil, salt, black pepper, smoked paprika, chopped fresh rosemary, and minced garlic. Add the chicken breasts and coat well. Cover and marinate for at least 30 minutes.
- 2
Fire-Braise Chicken
Preheat a grill or a grill pan over medium-high heat. Once hot, place the marinated chicken on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove and let rest.
Bacon and Cheese
- 3
- 4
Prepare Cheese
Slice the smoked gouda cheese into thin pieces for easy melting.
Focaccia Bread
- 5
Prepare Dough
In a large mixing bowl, combine warm water and active dry yeast. Let it sit for 5 minutes until frothy. Add flour, salt, olive oil, and chopped fresh rosemary and mix until a dough forms.
- 6
Knead and Rise
Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover with a cloth, and let it rise for 1 hour or until doubled in size.
- 7
Bake Focaccia
Preheat your oven to 425°F (220°C). Once the dough has risen, punch it down and spread it onto a greased baking sheet. Dimple the surface with your fingers and drizzle with olive oil. Bake for 20-25 minutes or until golden brown.