seeking advice on this cook. Here’s what this is and what I did.
Bacon bomb:
2 stuffed chicken breasts (cream cheese/jalapenos) cross wrapped in bacon. Butcher bought because I’m lazy sometimes.
The cook:
225 until temp hit 145. Moved up to 500 until bacon was nice and crispy on the outside and chicken got to 165.
The bad: the interior bacon did not cook well. I know it’s a fat render issue I just don’t know how to fix it. It turned me off from the rest of the meal. The chicken was cooked well. Exterior bacon was good. But that interior bacon threw me off.
Any suggestions?
End of the day I won’t buy it again, Id rather make my own.
by MarvAlbertNBAjam