St. Mary’s Chicken

September 12: Feast Day of the Most Holy Name of the Blessed Virgin Mary

In honor of Mother Mary, we have made a Stella Maris (Star of the Sea) and Mystical Rosette Ombre cakes in the past. Instead of something sweet, we tried something savory this time to cook on the Feast Day of the Most Holy Name of the Blessed Virgin Mary.

We found a recipe online called St. Mary’s Chicken created by nutritionist Scott Baptie who was doing his master’s degree in Applied Sports Nutrition at St. Mary’s University in Scotland at the time. It is a coincidence that his St. Mary’s University is the same name as the one where Islander’s brother had worked in Texas (when we lived in San Antonio, we made the Stella Maris and Mystical Rosette cakes for the students of his prayer group to celebrate this feast day). 

Mother Mary’s name is the inspiration for Mr. Baptie’s chicken recipe. It is very quick and easy to make, packed with protein and has a rich and tasty gravy. 

We adapted the original recipe and used bacon strips instead of lower fat bacon medallions because we could not find it at our grocery store. Thus, this dish is not as nutritious as the original but common bacon does add a nice flavor to the dish. Either way, this is a good savory recipe to make on any busy weeknight and on a Marian feast day like today!

Adapted from “High Protein Handbook” by Scott Baptie


  • 4-6 strips of bacon, chopped (the original uses lower fat bacon medallions)
  • 4 chicken breasts, boneless and skinless (we used chicken tenderloins)
  • ¾ cup chicken stock
  • ½ – 1 tablespoon whole grain mustard (we did not have this ingredient)
  • 1 teaspoon dried thyme leaves
  • 2 cloves garlic, minced
  • Ground black pepper to taste
  • 3 tablespoons honey
  • ½ cup crème fraiche
  • 1 ¼ tablespoon cornstarch
  • Fresh thyme sprigs (optional garnish)


In a skillet over medium high heat, fry up the chopped bacon. Transfer to a plate lined with paper towel to drain the grease. Optional step: In the same skillet, brown the chicken in the bacon grease to lock in the flavor. Transfer the chicken to a baking dish.

In a bowl or cup, mix the chicken stock with mustard, thyme leaves, garlic, pepper, honey, crème fraiche and cornstarch. 

Pour the sauce over the chicken and bacon. Bake in a preheated oven at 350 degrees F for 45 minutes or until the chicken is cooked through and the sauce has thickened. Stir the gravy and serve the chicken on a plate with a garnish of fresh thyme sprigs (optional).


  • Check out Scott Baptie’s websites and social media for other free recipes online. He also authored several health cookbooks and developed exercise and training programs for fat and weight loss.
  • The original recipe calls from bacon medallions, which we did not have on hand. They are basically back bacon rashers trimmed of fat. If using bacon medallions, there is no need to fry it up. Just place it in the baking pan with the chicken, pour the sauce mixture over everything and bake. Super simple!