The two easy steps to Rub & Wrap once mastered will provide you endless umami-filled ways to prepare an endless list of dishes from chicken breasts, fish fillets, filet mignon, asparagus spears or scallops. You will need to change the cooking time depending on the protein or vegetable. For this recipe I use chicken breasts to show you how it’s done.
LEVEL Easy
SERVES 4
INGREDIENTS
4 boneless, skinless chicken breasts
RUB
4 teaspoons Taste #5 Umami Vegetarian Far Eastern Recipe
WRAP
8 slices of regular cut bacon (a smoked bacon adds extra flavor)
4 small sprigs of fresh rosemary or fresh sage leaves
TO FINISH
Extra virgin olive oil
1 tablespoon Marsala or white wine
METHOD
- Remove chicken breasts from refrigerator and allow to come to room temperature, about 30 minutes.
- Preheat over to 400˚ F
- RUB each piece of chicken with a teaspoon of umami paste.
- WRAP each breast in two overlapping pieces of bacon.
- Tuck the fresh herbs inside each bacon-wrapped breast.
- Place in a shallow roasting pan, tucking any extra bacon underneath the breasts. Splash with olive oil and season with a grinding of black pepper.
- Bake in the over for 20-25 minutes. After about 15 minutes add the marsala or wine. The dish is done when the bacon has darkened and the chicken is cooked through.
- Remove from oven and place the breasts on a plate. Whisk in 1-2 tablespoons of butter into the bottom of the pan to incorporate the crusty bits and pan juices into a delicious sauce.
- Spoon over the chicken to serve.