Stuffed Chicken Breast Wrapped with Bacon

This is a modified recipe I found in Gourmet or Food Network magazine. * I just found the recipe and it was in bon appetite magazine. The original recipe called for the chicken breast to be wrapped in prosciutto ham and stuffed with a slice of butter.I chose to stuff the chicken breasts with chicken flavored Stove Top Dressing. I bought the dressing in a canister because I only needed a cup or two and not the amount I would have made if I bought the box.

Stuffed Chicken Breast Wrapped with Bacon

4 boneless skinless chicken breasts
2 cups of cooked Stove Top Dressing, chicken flavor
1 lb bacon uncooked

Make stuffing according to directions on box or canister. Trim excess fat off of chicken breasts. Using fillet knife (be careful) cut a pocket into the breast. Stuff with stuffing. Wrap uncooked bacon around the breast. If you hold one end of the bacon slice with your thumb you can wrap the bacon quite tight around the breast. Each breast take about 3 slices.

Place the breast in a hot skillet with the loose ends of the bacon on the bottom of the breast. Fry until bacon is almost completely cooked. Be careful and flip the breast over and cook until bacon is almost completely cooked. Transfer the breast to a baking a dish and bake breast uncovered for 30 minutes at 400 degrees. Check temperature and when interior of breasts are 165 degrees or greater the breasts are fully cooked. Watch carefully so that the breasts do not burn. Nothing worse than burnt breasts!!!!I have also cooked the chicken in the same skillet I used to cook the bacon. I just reduced the temperature setting to medium low and placed a lid on the skillet. Depending on size of breasts, cook between 35 and 45 minutes.
I cook four breasts but we usually only eat 2 between us. The remaining two warm up nicely in the microwave the next day. What is interesting is that as the bacon cools it shrinks and gets tight around the chicken so the stuffing stays in and does not fall out.

Today's meal was completed with fresh green beans and a tossed salad made with veggies from our garden and B's Mom's garden. The tomatoes are heirloom varieties called Pineapple (yellow with pink tinge) and Amish Paste (Roma style).

Easy Chicken and Rice

This is one of those cheap and easy recipes.1 package of boneless skinless chicken breasts or chicken strips
1 bag of frozen veggies
2 cans of cream of chicken soup
1 can of water
1 cup uncooked Basmati or Jasmine rice
2 cups of water

Brown chicken on both sides in a deep skillet. Cook for 10 minutes. Reduce heat to medium low. Add two cans of cream of chicken soup and one can of water. Mix thoroughly. Add one bag of frozen veggies. Mix together and cover skillet with lid. Cook for 30 to 40 minutes or until chicken is thoroughly cooked. Season with salt, pepper, and a dash of dill weed.

While chicken is cooking. Boil 2 cups of water and 1 cup of Basmati rice. Once mixture comes to a boil reduce to simmer and cover. Cook on simmer for 15 minutes. Remove from heat and let sit with lid in place for 5 minutes.

Serve chicken and veggies on top of cooked rice.

I have substituted frozen veggies with a large can of stir fry vegetables drained thoroughly. Cooking instructions are same as above.