Chicken Bacon Bake (above ready for the oven), the newest recipe in our Cold Turkey Cookbook, is a piece of cake. Wicked easy to make.
When sour cream isn't enough:
She: I am now asking you for help. I have a thawed chicken breast. What should I do with it? . . . I want the chicken to be the star of the show . . . We've done chicken stroganoff, beef stroganoff, pork stroganoff . . . they are all great, but we both know it's the sour cream.
We: May I suggest you wrap it in bacon and bake it?
Which we both did, much to the delight of the usual suspects.
Chicken Bacon Bake
1/2 boneless, skinless chicken breast = 143 calories
3 slices Oscar Meyer bacon, halved to make 6 pieces = 105 calories
2 slices Havarti or other semi-soft cheese = 220
TOTAL for 2 servings = 468 calories = 234 calories per serving
Precook bacon until it starts to brown but is still flexible. Drain on paper towels.
Slice chicken horizontally to form a pocket and fill with slices of cheese, pressing to close.
Place chicken on foil-lined baking pan -- for easy clean-up -- lay slices of bacon over top as shown above, and bake 20-30 minutes in preheated 350° oven. Set on cutting board and slice across the grain into bite-sized pieces. Serves 2 or more.
You could stuff the chicken with 'most anything sweet and/or savory. Next time we'll probably add a little apple mix or Danish ham and crushed roasted garlic for extra color, flavor and texture. Or maybe the secret Apple and Sausage stuffing that always brings our magnificent Thanksgiving turkey and Easter crown roast of pork rave reviews. Chicken goes with everything.