Wednesday, June 14, 2006
Cheese-Stuffed Chicken with Bacon
To those who have waited so very patiently, thank you. The end of school and my own health have created situations that waylaid me on my way to relating this chicken recipe to you.
The original recipe for the chicken was here at cooks.com but, due to lacks of certain ingredients, I adapted.
Cheese-Stuffed Chicken with Bacon, Canadian Style
4 sticks of mozzarella, cut to 1 x 0.5 x 0.5 inches each
4 skinless, boneless chicken breasts (about 1 1/2 lbs)
1 tsp dried, powdered sage
1 tsp salt
1 tsp pepper
4 fresh sage leaves
4 rounds of Canadian bacon
Heat oven to 500 degrees. Pound the chicken breasts lightly to an even thickness. Sprinkle both sides of the flattened breasts with salt, pepper and powdered sage. Roll each around a cheese stick, tucking in the ends so the cheese won't leak out (because it will, I assure you!) and secure with toothpicks. Place into a roasted pan, put a leaf on top of each wrap and then cover lightly with a round of Canadian bacon. Bake until the chicken is cooked through and the bacon is browned, about 15 minutes.
I served it with roasted Yukon Gold potatoes and Romaine salad simply dressed with French oil and vinegar.
It looks and tastes really nice and yet it takes barely any time.