JACK DANIELS STEAKS RECIPES

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TOP SECRET RECIPES | T.G.I. FRIDAY'S SESAME JACK STRIPS



Top Secret Recipes | T.G.I. Friday's Sesame Jack Strips image

Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.” Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics. I've cloned a ton of items from T.G.I. Friday's. Click here to see if I hacked your favorite.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 20 minutes0S

Prep Time 40 minutes0S

Cook Time 40 minutes0S

Nutrition Facts : Calories 1000 calories

BACON WRAPPED TURKEY BREAST – SAVORYREVIEWS



Bacon Wrapped Turkey Breast – SavoryReviews image

The ultimate Thanksgiving dish! Simple and delicious! The bacon wrap allows for a juicy and tender turkey breast!

Provided by Rex

Categories     Roasted Turkey

Total Time 140 minutes

Prep Time 20 minutes

Cook Time 120 minutes

Yield 8

Number Of Ingredients 3

1 boneless turkey breast (2-3lbs)
1 lb bacon
salt and pepper

Steps:

  • Preheat your oven to 300 degrees.
  • Start with the bacon weave.
  • To make the weave, lay out eight strips of bacon vertically on a piece of foil or plastic wrap.
  • Then, fold over every other vertical piece of bacon in the middle. Next, place a strip horizontally across the vertical bacon.
  • Then, unfold the folded strips and fold back the alternate row of bacon that you previously left flat. Place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat this process two more times.
  • Once you finish the first half, repeat with the other half.
  • Season the top of the bacon with a little salt and pepper.
  • Now it is time to prepare the turkey breast. You can do this with a bone-in turkey breast, but it will take a lot more bacon. I prefer the ease of a boneless turkey breast. If your turkey breast was packaged with a net around it, make sure to cut the net off and dispose of it. There really won't be a need for the net as the sweet bacon weave will take its place. Once you have the turkey breast unwrapped and de-netted, season with a little salt and pepper. Then, wrap in the bacon. The foil/plastic wrap that you assembled your weave on will help you encase the turkey with the bacon.
  • Once you have the turkey wrapped, place it on a rack on foil lined sheet pan.
  • Insert a probe thermometer and then place into the oven. Cook until the internal temperature of the turkey breast is 165 degrees Fahrenheit. This took about 1 hour and 45 minutes for my 2.5 lb turkey breast. This time will vary based on the size of your breast. As always, make sure to cook based on temperature and not on time.
  • Once the breast has come to temperature, remove from the oven and let rest for 10 minutes before carving.
  • Serve and enjoy!

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