11.09.2012

Bacon Wrapped Chicken with Swiss Chard Stuffing for Dinner!




This dish wasn't meant to be posted since I didn't really plan to make it until right before I started cooking. But it turned out pretty good, so here it is! I often stare at the fridge and think hard what to make. It's not easy coming up with an interesting menu for dinner at least 4-6 days a week, especially since I don't plan. I have a husband who loves meat and fish but is avoiding carbs. I have two kids who are as picky and unreasonable as any other kids out there.  Then there's me, who eats pretty much anything but can be very indecisive.

My indecisiveness was troubling me. I don't know about other people, but when I have no idea what to make, I usually make something simple like soup or pasta with tofu, noodles, some vegetables and maybe some seafood or meat. Bacon wrapped chicken with stuffing is not what I just whip up out of the blue, but it just so happened this time. I got inspired by sheer chance!

I also enjoyed the process of making this dish and it's really simple and easy. The recipe to be continued below! 

Happy cooking to all the other mamas and papas out there who cook for their family~! 





Recipe: serves 4 people

2 chicken breasts
4 strips of bacon
a handful of swiss chard
feta cheese
1 clove of garlic
salt and pepper
olive oil
1/2 lemon


Chop swiss chard and sauté on a heated pan with olive oil and minced garlic. Put in a small bowl, let cool. Then add 1/3 cup of feta cheese and dash of lemon juice.

Slice open chicken breasts in half. Line up 2 slices of bacon for each breast and place a chicken breast on top of them. Place half of the swiss chard mixture in each breast and roll them up. Secure and seal the rolled up breast with tooth picks. Season with salt and pepper lightly and also rub olive oil on the outside.

Heat the pan with 2 tbsp of olive oil on medium high heat and sear outside until they are brown and crispy. Turn the heat down to medium after 5 minutes or so and cook them for another 5 minutes.

Slice the rolls of chicken breasts into 4 pieces each and serve them with beet and apple salad. I also added some red quinoa and feta cheese to the salad.

*I didn't make any sauce, but you can add some butter and white wine into the pan right after the chicken is done to make some delicious sauce : )




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