Bacon Wrapped Stuffed Chicken:
Howdy sunshine! So, I came across one of the most delicious meals that involves probably one of my most favourite things to eat – chicken, this Bacon Wrapped Stuffed Chicken is pretty simple, and it will definitely add some variety to your menu this week. I especially love this recipe because it took less cooking time than usual and it gave me some time to squeeze in the Red Velvet Balloon Cupcakes after cooking dinner. Let’s jump right in:
1 tbs Olive Oil
4-6 pieces of chicken breasts
4 tbs Cream Cheese
¼ cup Cheddar Cheese
½ a Red Bell Pepper (chopped)
2-3 pickled Jalapenos (chopped)
8-10 pieces of bacon
Some salt and pepper to season – oh and toothpicks, don’t forget toothpicks.
6 medium size potatoes (peeled and cut into wedges)
2 cups of mixed salad leaves
2 cups of grated beetroot
1 tbs mayonnaise
Preheat your oven to 190˚C
Super Quick and Easy:
Okay, so chicken filling first. You wanna begin by slicing and dicing the jalapenos and peppers, grate your cheese and make sure your cream cheese is at room temperature. Then mix the peppers, jalapenos, cheddar and cream cheese together and season with salt and pepper. Remember that bacon is involved in this dish so don’t go too crazy with the salt.
Try keeping your stuffing to the centre as much as you can, I used about a table spoon of the mixture per chicken breast. You will then need to wrap those suckers in some bacon. I used about two slices per breast, which was more than enough. Also remember to use some toothpicks to help you keep things right ‘n tight!
Pop the chicken into the oven for 35 minutes and turn your attention to your potato wedges. Be sure to spice the wedges and drizzle with some olive oil before popping them into the oven with your chicken.
While you’re waiting for your chicken and wedges, take your 2 cups of grated beets and add 1 tbs of mayonnaise to it. For the salad leaves I used my homemade honey mustard salad dressing.
Honey Mustard Salad Dressing:
1 tbs Dejon Mustard
1 tbs wholegrain Mustard
2 tbs Honey
1 tbs water
In a small bowl mix dejon and wholegrain mustard together, make sure your honey is thin enough to pour then add in honey, mix well. Add 1 tbs of water to balance out the thickness (if need be), and voila, I give you honey mustard salad dressing!
Please give this recipe a shot and post your pictures on Twitter and Facebook with the #HouseAdon hashtag and I’ll share/ retweet some of your awesome posts. Please also be sure to post your absolute favourite selfie on Instagram with the #HouseAdonFlamingo hashtag (because all my readers are exotic, flamboyant birds) and I’ll post your awesome selfies on the House Adon website Gallery for the world to enjoy, because you should never keep your awesomeness to yourself. I’m also dying to know if you found this recipe easy? What interesting changes did you make to the recipe to make it even more awesome? Drop a comment and let me know.
Oh hey, don’t forget to enjoy these nifty freebies 🙂