Thursday, October 22, 2009

Bacon Wrapped Chicken Breast Stuffed with Cream Cheese and Fresh Tomatoes

Here is an easy dish that is simple yet impressive to look at when it comes out of the oven. It’s that bacon and tomato colliding together in your mouth with the cheese that makes this dish so…dammed scrumptious.

Let’s face it anything wrapped in bacon is holy.

4 boneless chicken breast halves, skinned
2 teaspoons of olive oil
1/2 cup fresh cream cheese or a creamy goat cheese
2 fresh tomatoes, thinly sliced
8 slices of bacon
Salt and freshly ground pepper

COOKING MUSIC SELECTION: Little Feat - Dixie Chicken

Preheat your oven to 375ºF. In a shallow baking dish, add the olive oil and spread it all over so the dish is coated well.

Put each chicken breast inside a ziplock bag and lay it flat on your cutting board and pound them until they are a nice even flatness (this is easier than plastic wrap and less messy). Discard the bag. Salt and pepper both sides. Spread the cream cheese or goat cheese over one side; add a few slices of fresh tomato. Roll up the chicken breast and take the slice of bacon and wrap around twice (could use 2 slices depending on the size of your breast) and place in the pan with the ends underneath.

Bake for 45 mins. Serve with a nice green salad and you feel like your having a BLT experience. Hope you like it…. It’s simple goodness.

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