4 boneless, skinless chicken breast, 4 teaspoons honey, 8 slices bacon, dirty rice (see recipe below). Preheat oven to 400 degrees. Using a wooden tenderizer, pound out the chicken breast to ¼ inch. Rinse and pat dry. Smear 1 teaspoon of honey on each breast, add salt, pepper and granulated garlic on both sides. Place a couple of spoons full of dirty rice in the pounded out chicken breast and roll the chicken up. Wrap each chicken breast with 2 slices of bacon. Place the chicken breast in a baking dish seam side down. Repeat with each chicken breast. Bake for 30-35 minutes, or until the chicken is no longer pink and the juices run clear when pierced.
Dirty Rice : 2 teaspoons butter flavored shortening, 1/4 pound chicken gizzards, chopped, 1/4 pound pork breakfast sausage, chopped, 2 bay leaves crumbled, 1 1/2 tablespoon seasoning salt, 1/4 teaspoon dry mustard, 1 teaspoon file, 1 tablespoon cayenne, 1/2 cup white onion, finely diced, 2 green onions, diced, ½ cup celery, finely chopped, 1/4 cup bell pepper, finely chopped, 2 garlic cloves, minced, ½ tablespoons butter, 1 cup rice, uncooked, 2 ¼ cups chicken stock, 1/8 pound chicken liver.
In a large skillet add oil when the oil heats up add the gizzards, sausage and crumbled bay leaves cook over a medium heat stirring constantly until the meats are done. Add next 4 ingredients to the skillet. Lower your flame. Add everything else except the rice, stock, and liver. Now add your butter, continue to stir. The next step is very important—adds the rice. When the rice starts to crackle and pop add the stock. Stir and scrape the skillet. Turn the heat back up to high. Stirring constantly, add the liver cover the skillet and reduce your flame to a rice eye or the lowest temperature for 17 to 20 minutes. Remove the skillet from the stove. Allow the rice to finish cooking off the stove do not remove the top for at least 5 minutes.