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 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.


linda said...

the suspense is killing me! That looks so yummy!!

sher said...

Me too!! You got my attention.

rickemmanuel said...

Do you put sage inside the roulade?

Sara said...

mmmmm hurry up and tell us about it!

michelle said...

I can't wait! NICE presentation, too, my dear - that food stylist in you is really stretching her fingers!

Kalyn said...

The chicken looks yummy. I just came to report that I have posted my Confessions in Groups of Five for the meme! I'm sending it off around the globe, so it should be fun to watch how far it gets.

Nerissa said...

Linda, sher, rick, sara and michelle: here it is :) at last. Thank you for your lovely words about my presentation, michelle.

Kalyn: Thanks and glad you had fun with the meme. I look forward to seeing where it goes too. :)

Cyndi said...

This would be a perfect use for STRING CHEESE! Already the right shape, just might have to cut the length some. Can't wait to try it after I come back from Colorado.