Pan frying then putting in oven?

[TiG]

Looking for a bit of advice. Cooked a lovely bacon wrapped chicken breast in the oven last weekend, put corriander, red peppers, onion, garlic and honey inside the bacon wrap and while it worked lovely and tasted lovely. The honey really didn't do anything for me, think with the heat it run out and sat in the bottom of the tin foil.

With something like this idea of slowly oven cooking the chicken, anyone got any advice for pan frying/searing the meat and maybe getting myself some glaze with the honey on it before putting it into the oven?.

Will that have any affect on cooking in tin foil etc?.

Cheers
TiG

[directhex]

i've done it myself with fish - 60 seconds on each side of a hunk of salmon in the frying pan, then into the oven (with tinfoil)

works fine for salmon, can't see why it'd be that different for poultry

[Lee @ SCAN]

I've done it with chicken in the past - fried to make sure its cooked and then marinaded and placed in the oven for 20 mins to bask in the Jalfrezi style sauce I made.

Tasty as hell and easy to cook