Bacon Wrapped Jalapeño Mustard Chicken with Twice Baked Avocados

Spicy, creamy,  juicy-- chicken doesn't get better than that!

Really, do I need a long story to go with this? Do I need a reason to slather chicken boobies in mustard sauce and wrap them in bacon? No. I just need to do it. That's all.

Spicy, a little creamy, and definitely juicy, I promise you will love this chicken recipe! The twice baked avocado recipe is just a little bonus. My husband and I love making those!

Hope you all enjoy this as much as we did!

NOTE: Both of these mustards use distilled vinegar. If you wish not to use mustard with vinegar, you can use your favorite vinegar free mustard. It may not have quite the zing to it as the jalapeño mustard, but will still be delicious!

Bacon Wrapped Jalapeño Mustard Chicken (for 4 breasts)

Ingredients:

2 Tbs melted fat (ghee, grass fed butter, lard, etc.)
4 Tbs Organic Jalapeño Mustard (Whole Food's 365 brand)
2 Tbs Organic Dijon (Whole Foods 365 brand)
1 Tbs Flavor God Spicy Everything seasoning*
2 tsp garlic powder
2 tsp ground cumin
2 tsp dried cilantro
8 slices raw bacon
2-3 fresh jalapeños sliced (depending on how spicy you want it)

*If you do not have Flavor God Spicy Seasoning, use the following:
    1 Tbs garlic powder (in place of 2 tsp listed above)
    1 tsp chili powder
    1/2 tsp red pepper
    2 tsp onion powder

Directions:

Juicy breasts for the win!!

Preheat the oven to 375*F. In a bowl mix fat, mustards, and seasonings to make a thick paste-like sauce. Coat each of the chicken breasts with the paste. place a layer of sliced jalapeños on top. Wrap each chicken breast with 2 bacon slices. Place on a cookie sheet or oven safe pan. Top the wrapped breasts with remaining sauce. Bake in the oven for approximately 35 minutes, or until internal temperature reaches 160*F. I always prefer going by internal temperature to ensure a perfectly cooked chicken breast. Remove from oven when done & allow the breasts to sit for about 10 minutes.

Twice Baked Avocados (for 4 halves)

Ingredients:

2 avocados
1 head cauliflower chopped
4 Tbs ghee or grass fed butter
Approximately 4 Tbs coconut milk
Salt & pepper to taste, and any other seasonings you may like. I like to add garlic powder.

Directions:

Preheat oven to 425*F. Slice the avocados in half and remove the pit. If your avocados are ripe enough, remove the meat from the peel without damaging the peel. You will be stuffing them later with the mash. If your avocados are not ripe enough to remove with saving the skin, you will need to bake the avocados in their skin. The skins will be much softer. They'll still be usable, but they'll be a little harder to work with. Place avocado on a piece of foil or small cookie sheet. Bake for approximately 10 minutes. Meanwhile, steam the cauliflower in your preferred method. Just keep in mind that you do not need to add water to cauliflower when steaming as they have a lot of water naturally. Remove avocado from the oven and turn the oven to broil. In a food processor or blender add baked avocado meat, cooked cauliflower, butter and seasonings (do not add milk yet). Begin processing. Slowly add the coconut milk until you get the desired consistency. Fill the saved avocado skins with the avo-cauli mash. Place in the oven on broil and allow to broil until top gets lightly browned. About 5-10 minutes-- keep an eye on them! Remove from the oven and let cool a bit before plating.