Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup chili sauce
- 1/4 cup honey
- 1/4 cup Sriracha sauce
- 1/2 cup roasted peanuts
- 1/2 cup bacon bits
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 tablespoon olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Baking dish
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat.
3. Season chicken breasts with salt and pepper, then add to the skillet and cook until browned on both sides, about 5 minutes per side.
4. Remove chicken from skillet and place in a baking dish.
5. In the same skillet, sauté onions, green bell pepper, and red bell pepper until softened, about 5 minutes.
6. Add chili sauce, honey, and Sriracha sauce to the skillet and stir to combine.
7. Pour heavy cream over the mixture and stir until well combined.
8. Pour the mixture over the chicken in the baking dish.
9. Sprinkle peanuts and bacon bits over the top of the chicken.
10. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and the sauce is bubbly and slightly browned on top.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 620
Fat: 42g
Carbohydrates: 28g
Protein: 34g
Sodium: 1110mg
Sugar: 21g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Chili sauce can be substituted with hot sauce or tomato sauce.
- Honey can be substituted with maple syrup or agave nectar.
- Sriracha sauce can be substituted with any hot sauce of your choice.
- Peanuts can be substituted with cashews or almonds.
- Bacon bits can be substituted with chopped cooked bacon or vegetarian bacon bits.
- Onions and bell peppers can be substituted with any vegetables of your choice.
Variations:
- Add sliced jalapeños for an extra kick of heat.
- Use shredded chicken instead of whole chicken breasts.
- Add cooked rice to the baking dish before pouring the sauce over the chicken for a complete meal in one dish.
Tips and Tricks:
- Make sure to brown the chicken before baking to ensure it stays moist and flavorful.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
- Garnish with chopped cilantro for added flavor and freshness.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve on a bed of rice or with a side of roasted vegetables for a colorful and flavorful presentation.
Garnishes:
Chopped cilantro, sliced jalapeños, or a sprinkle of red pepper flakes.
Pairings:
Pair with a cold beer or a crisp white wine.
Suggested Side Dishes:
Roasted vegetables, rice, or a side salad.
Troubleshooting Advice:
If the sauce is too thin, simmer it on the stove for a few minutes to thicken it up. If it's too thick, add a splash of chicken broth or water to thin it out.
Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Flying Jacob is a Swedish casserole dish that was popular in the 1970s. It typically consists of chicken, cream, bananas, peanuts, and bacon. This spicy version puts a modern twist on the classic dish.
Flavor Profiles:
Spicy, sweet, and savory.
Serving Suggestions:
Serve hot and enjoy with your favorite side dishes.
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