So I've hit a wall, and I can't figure this one out.
One of my signature dishes is a pork and veal stuffed chicken thigh wrapped in bacon. I normally slice it into medallions to fan on a plate, but the problem I'm running into is the crispy bacon.
It doesn't slice or play nice. Cracks, shatters, splinters, everything but slices. I know it's the nature of bacon but still, I'd like to figure out something to solve it. Maybe slice the bacon thinner before wrapping? I've even thought about poaching the thing to temp, slicing, tying in twine and then searing, but that would take too much time.
Anyone have any ideas?