Monday, February 18, 2013

Stuffed Chicken Breasts

Boneless Skinless chicken breasts are as tricky as they are versatile. They can be used in just about anything but they dry out easily. Especially in the oven. So to stop that from happening, I wrapped my chicken breasts in bacon. In addition to fantastic flavor, bacon adds fat to the dish, keeping it moist.

To start I trimmed off all the little extra bits of fat and meat that would just burn in the oven. Then I made a slit in the large part of the breast. I was very careful not to cut through any of the sides because I didnt want to ruin my pocket. Once I was done I had three chicken breasts ready to be filled.

I used pre made stuffing mix, but homemade would have been better. I didnt cook the stuffing, I just added the liquid. I also added an egg to help hold it all together and stay moist. I stuffed each pocket as full as I possibly could.

After the chicken breasts are stuffed I wrapped three slices of bacon around each breast. For larger breasts you may need more bacon, and for smaller you may need less. Then I seasoned liberally with salt pepper and garlic powder.

Bake at 350° for thirty minutes or until the juices run clear. Now you can serve these as they are or sear them in a frying pan to get some crisp on them. I left ours as is.

There you have it! Another easy and delicious meal from my kitchen to your table.

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