The Basil Stuffed Chicken Wrapped in Bacon

This one was delicious, but unfortunately the photo series is marked incomplete. Jessica and Mike came over, as did the Thrifty Sifter, and eventually upstairs neighbour Michael, everyone got to talking, and I forgot to take pictures. Hey, I can talk with the best of them!

Still, these did come out extremely well, pan fried in the skillet until the bacon was brown, then baked in the oven at 400 degrees for 20 minutes. I sliced the chicken crosswise for the plates and had trouble not drooling into the food. Served with black quinoa mixed with a dollop of bacon fat and a fantastic romaine salad, this meal was a winner. 

Ingredients:

- 3 boneless, skinless chicken breasts (tender removed and breasts butterflied)

- 20 basil leaves (washed thoroughly, blanched and shocked)

- 12 uncured, hickory smoked slices of bacon

- salt

- fresh ground pepper

I already went over the cooking above. To prepare the breasts first season with the salt and pepper. Next cut off the tender (the strip of meat along the side that attaches to the rib cage). Wrap the tender in basil leaves (5 - 7). 

Some breasts are large enough that you wouldn't need to butterfly them to accomplish the stuffing, but not most of the ones in my local grocery. Once you have the tenders wrapped, place them in the center of the butterflied breast, then wrap the breast in 3 - 4 slices of bacon, taking care to tuck in your loose ends. Spiral patterns help here, but we'll also accept Möbius strips.

You're all set to cook and enjoy!

Your soundtrack for this entry: Van Halen - Jamie's Cryin.

The Stewed Chicken and Peppers

This was a somewhat impromptu recipe. I had it in my head all afternoon to make a chicken dish with a rich onion and pepper smother. It came out tender, juice, and delicious.

Ingredients:

two to three boneless, skinless chicken breasts

salt

fresh ground pepper

coriander

safflower oil
two bell peppers (green and red), sliced lengthwise into strips
one yellow onion, julienned
a quarter cup of cilantro, roughly chopped
canned diced tomatoes

Season the chicken with salt, pepper, and coriander. Brown the chicken breasts on both sides (approximately six minutes per sie).

Meanwhile, add the peppers, onion, tomatoes (with juice), cilantro, and salt and pepper to a saucepan on high heat with shimmering oil in it.

Pause to drink some leftover kosher wine from Passover. Tishbi has quickly become a favoured brand of mine. I love red wines with a bit of a peppery flavour, and this was no disappointment.

When the chicken has done cooking, add to the saucepan. Reduce heat to medium and continue cooking for 10 - 15 minutes until desired tenderness is reached.

Get a close up picture of the chicken cooking for your blog.

Serve next to a menorah for light and mixed fingerling potatoes (boiled) for your side dish.

Your soundtrack for this entry: The Epoxies - Molded Plastic.