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In this episode of Sun Ray Grill, sponsored by DCS by Fisher & Paykel, Chef Dana Deutsch from Sun Ray Grill prepares Caiman Island Chicken, Tacos and Guacamole.

Click here for Chef Dana Deutsch's Profile

Bacon Chicken with Guava Sauce

Place a strip of bacon on a clean surface. Place a 2 OZ square cut from a chicken breast over the bacon matching up to the bottom end. Begin to roll the bacon around the chicken firmly. Place the roulade seam side down on a tray and repeat as needed for the desired amount of fillets. Sear the bacon around the chicken by placing it on a hot flat grill or skillet. You should place each piece seam side down to start the sear. Carefully roll them around with tongs until the bacon is brown and fat rendered on each side of the chicken fillet. Spear two pieces on a bamboo skewer. Bake in a 350 degree oven for approximately ten minutes and keep warm. Heat the sauce in a small skillet while sauting the veggies in a separate skillet.Heat a portion of potatoes in the microwave for 1 ½ minutes. Top with marshmallows during last twenty seconds and add a pinch of pecan mix. Roll the chicken in the hot guava sauce then plate by crossing the skewers at one edge of a large round plate. Place the ramekin of potatoes next to the skewers and the vegetables in any empty plate left. Pour remaining sauce over the chicken. Garnish with chopped green onion and an orange slice.

Sauce:

Guava Paste 1 LB
Red 3 Cups
Sugar 1 cup
Red Wine Vinegar 1 Cup
Pinch of Salt and Pepper

Place all the ingredients in a small stock pot and turn flame to high. Once the liquid begins to boil break up the guava jelly with a French whip until it is completely absorbed into the sauce. Lower the flame to medium-high and continue reducing for approximately ten minutes or until it reduced by half. The sauce should be able to coat the back of a spoon.

Plate:

Bacon Chicken Skewer 2 EA
Guava Sauce 2 OZ
Portion of Rum Roasted Sweet Potatoes
Pinch of Pecan Mix
Portion of Sauteed Mixed Veggies
1 Orange slice
Pinch of Green Onions