-
1
Marinate chicken breasts in the chipotle salsa for 4-48 hours if time permits.
-
2
Cover dried peppers with just enough boiling water to cover.
-
3
Cover and steam for 5-10 minutes
-
4
Pat chicken dry.
-
5
Put a small amount of vegetable oil on the chicken.
-
6
Wrap each breast with two slices of bacon.
-
7
Season with the dried spices and thyme.
-
8
Slowly render the fat from the diced bacon in a small saute pan and remove the crisped bacon.
-
9
Rub the bell pepper with vegetable oil.
-
10
Place directly on stovetop burner and roast until completely blackened on each side.
-
11
Place inside a mixing bowl and cover with foil or plastic wrap.
-
12
Let steam for 5 minutes.
-
13
Add onions and sweat until caramelized.
-
14
Add garlic and cook until fragrant.
-
15
Pulse bell pepper, onions, dried peppers, and wet ingredients into a loose paste.
-
16
Slowly pour the olive oil while blades are spinning.
-
17
Adjust taste with sugar, salt, and pepper.
-
18
Roast at 350 for approximately 35 minutes.
-
19
Place chicken under broiler very briefly to crisp bacon if necessary.
-
20
Spread the paste on the chicken during the last ten minutes of cooking.
-
21
Variations; brown sugar, bourbon, tequila, cilantro, mustard, maple, agave, cheddar, smoked gouda, goat cheese, cotija, Chihuahua, adobo, cumin, applewood seasoning
