Bacon Stuffed Honey Lavender Chicken
- 4 chicken breasts
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt
- Pinch of dried lavender flowers
- 1/2 cup honey
- 1 tsp. dried lavender flowers
- 3-4 slices of bacon, coarsely chopped
- Salt and pepper to taste
- 2 cups of water
- 2 Tbls. salt
- 1/2 tsp. pepper
- 1 tsp. sugar
- 1 tsp. olive oil
- dash or two of hickory seasoning or liquid smoke
Preparation time 85mins
Cooking time 140mins
Mix the brine. Place chicken breasts (washed and skin removed) in a gallon zip top bag or vacuum sealer container. Add brine. Allow to rest for at least 1 hour. Overnight is better. Note: You can skip the brining, however, the chicken may be a bit dryer.
Chop bacon and set aside.
Combine honey, lavender blossoms, and black pepper in a small bowl and set aside.
Remove chicken and dry each piece with a paper towel. Flatten each breast slightly by placing in a zip top back and using a mallet or similar tool.
Sprinkle the chicken breasts with the salt, pepper and pinch of lavender blossoms. Rub well. Place 1/4 of the bacon in the center of the chicken. Roll or fold over chicken and place in a oil baking dish.
Bake 1 hour 350 degrees.
The last half hour of baking, baste the chicken with the honey mixture several times until the chicken is golden brown and cooked completely.