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These chicken breasts are stuffed with a yummy cheesy/herb mixture and I regret not taking a photo so that you could see the filling! This is a quick and easy dish to prepare and the chicken is moist, which is a requirement at our home!
Stuffed Chicken Breasts:
6 boneless, skinless chicken breast halves
12 slices of bacon (or more if desired)
1 teaspoon minced garlic
1/2 - 1 teaspoon freshly ground black pepper
1 tablespoon fresh tarragon, chopped
1 teaspoon fresh thyme, chopped
4-5 ounces cream cheese, softened
Line a large cookie sheet (with 1/2" sides) with aluminum foil
and place an oven proof rack on top of foil
Preheat oven to 400 degrees
In a small bowl, combine cream cheese, thyme, tarragon, pepper & garlic
Cut 1" slits in the side of each chicken breast and try to expand the slit about 1/2 way into the breast...stuff the slit with 1 tablespoon of the cream cheese mixture.
Take a bacon slice and starting at one of chicken breast, firmly wrap bacon around the chicken in a spiral direction, covering all of chicken.
Heat a large skillet over medium heat and add a couple tablespoons of olive oil.
Cook the bacon wrapped chicken breasts until the bacon becomes a little crispy (about 4-6 minutes on each side.
Remove from pan and place on prepared rack...
Place in oven and bake about 20-30 minutes.
It is a treat to bite into the filling!!!
This recipe was adapted from a Southern Living publication.
I attended a Pampered Chef party recently and decided the garlic press was a MUST!
Check out the little removable cleaning tool above...clever to say the least.
And there is no need to peel the garlic clove, just place it in the little "basket" and squeeze the handles together...you don't need to be a body builder to use this!
One end of the cleaning tool is meant to scrape the minced garlic off the edge and the "pronged" end fits nicely into the basket and any garlic bits left just get pressed out!
For those of you not familiar with Northern Lower Michigan please be advised that the Grand Traverse Region is well noted as a resort area and now as a "Food City"!
In a recent (4/12/2010) Traverse City Record-Eagle Food Section newspaper article the following headline appeared: No Surprise - TC is a food city!
Here is the article:
Traverse City is the No. 1 "Surprising Food City" in a survey at Livability.com "Known as the Cherry Capital of the World, the Lake Michigan resort town of Traverse City does a pretty good job with other foods, too," the entry says.
It cites an Associated Press story by Traverse City-based writer John Flesher, posted at Huffington Post, and Midwest Living magazine's list of best food towns that put Traverse City in second place (after Madison, Wisconsin).
The new survery singles out chef Myles Anton of Stella Trattoria and the wines of the Leelanau and Old Mission Peninsulas.
Other cities rounding out the top 10 are Asheville, NC; Boulder, Colorado; Kansas City, MO; Walnut Creek, CA; Eugene, Oregon; Albuquerque, NM; Withita, Kansas; Logan, Utah; and Pueblo, Colorado.
Our region of Michigan boasts beautiful lakes, shopping destinations, and of course lots of good food and beverages!
Please consider visiting our neck of the woods!
This lime salad is worthy of your attention...the photo does not do it justice but trust me on this one, it is a tasty little salad that would be perfect for a ladies spring luncheon.
I modified a recipe from Taste Of The South Magazine as follows:
1/2 cup sliced red grapes
1 cup boiling water
1 3oz. package of lime gelatin
1 cup sparkling grape juice
4 ounces cream cheese, softened
1/2 cup Cool Whip, thawed
Lightly coat 6 1/2 cup molds with cooking spray (I used a decorative pumpkin pan)
Place sliced grapes into bottom of molds
In a medium bowl, combine gelatin & boiling water, stirring until completely dissolved
Add sparkling grape juice
Reserve 1 cup of gelatin mixture at room temperature
Pour remaining jello mixture into prepared molds.
Refrigerate until set, but not firm, about 1 1/2 - 2 hours
In a medium bowl, beat the softened cream cheese and Cool Whip at medium speed with electric mixer
Gradually add the room temperature gelatin, beating until smooth
Pour cream cheese mixture over the set gelatin and return to fridge for about 3 - 4 hours
I did have a little difficulty removing the cute little salads from mold but with a bit of patience they popped out and looked quite nice on a bed of leaf lettuce, garnished with strawberry & mango slices.
A silicone mold would probably be perfect for this salad!
How exciting to see the rhubarb sprouting...after today's rain and tomorrow's predicted sunshine, the "pie plant" should really grow!
Dale Evans