Of all the decadent pleasures you’ll find at a steakhouse, a bacon-wrapped filet with butter just might take the proverbial cake. There’s just nothing quite like an animal wrapped in another animal dripping in animal fat, amirite?
This chicken mignon has all the delicious flavor of bacon-wrapped meat, but on the lighter side.
But it’s still pretty exciting, and topped with fiery, spice-laden harissa butter. And if that’s not enough, it’s nearly impossible to mess up and guaranteed to be beautiful enough to make you look like a professional chef.
Did we mention it’s topped with harissa butter and wrapped in bacon?
*Scroll through the photos below for step-by-step instructions on how to make this bacon-wrapped chicken mignon with harissa butter. And click here for directions on how to make harissa butter.
- 4 boneless and skinless chicken cutlets or thighs
- Fresh rosemary leaves
- Salt and black pepper
- 4 slices thick bacon
- 1 tablespoon olive oil
- 1 onion chopped into 1/2“ dice
- 6 cloves of garlic, whole
- 4 tablespoons harissa butter