It’s the first week after the holidays and most people are just going back to work.
I think there should be sympathy cards for when our vacations are over.
Am I right?
Well, let’s hope at least your resolutions are going well.
How are those resolutions going anyways? If you want to be rich and skinny by February first, I’m rooting for you.
But, if they aren’t, don’t feel bad. I don’t even make resolutions because I usually throw them to the curb by about 1pm on January 3rd. Ya feel me?
Well, I think we should all just relax and eat real food that tastes real good!! Let’s just try and put some tasty meals on the table that are easy to make and put smiles on everyone’s face.
Take this dish for example. I mean, bacon. Who doesn’t love bacon? Well, I’m sure some people don’t like bacon but, if you’re one of them, I can’t be friends with you.
But not really.
Just look at this beautifully wrapped chicken breast! The bacon keeps it moist and flavours all the vegetables underneath! When I made the dish this time, I was cleaning out my fridge and just had some carrots so I mixed them with onions and placed the chicken on top.
But you can see by the picture I took below, this recipe is super versatile! Here, I didn’t even stuff the chicken breast (I just wrapped it in bacon) and I added more veggies to the bottom (the peppers and beets we a great addition!).
I think what I’m trying to tell you is this, like a lot of my recipes, is a blank slate! Fill it with whatever your little heart desires and use your own combo on the bottom. The juices from the chicken, mixed with the awesome fat rendered from the bacon, make this a great chicken dish that will never EVER be dry! And, the best part is, the next day, the leftovers (if you have nay!) will make the most epic sandwich ever!!
Here’s a super picture to Pin if you want to save this to one of your boards…and PLEEEASE let me know if you try this !! I know for suuure you will love it!
NOTE: Although this recipe can be adapted however you like, the muffuletta mix is a nice tangy/spicy filling to have on hand for dishes like this! Muffuletta mix is just a mixture of finely chopped pickled vegetables, capers, olives and hot peppers. IF you can’t find it you can simply make your own mix by chopping pickled onions, chopped olives, capers and hot peppers!
Stuffed Bacon Wrapped Chicken and Roasted Veggies
Need a quick, make ahead idea for a great weeknight meal? Well, look no further!! I got you covered. This chicken dish can be adapted into almost anything...fill it (or not) with anything you can find in your fridge and pantry...just wrap it in bacon and nestle it atop a bed of veggies and it will roast up into an incredible, well rounded healthy meal!!
- 4 boneless, skinless chicken breasts
- 1 package bacon (about 12 slices)
- 4 small onions, peeled and cut into 8 pieces
- 4 large carrots, peeled and cut into 2" pieces
- 4 oz cream cheese (about 1/2 pkg) -you can sub in any cheese or leave it out
- 4 tbsp muffuletta mix, bottled - you can sub in any vegetable you like
- 4 large grilled eggplant slices - you can find this in the deli section of your local grocers or you can leave this out
Preheat your oven to 400 and get a 9" x 13" baking pan ready.
Place the chicken breasts on a cutting board and butterfly them (cut them horizontally), not quite to the end and open it up.
Place 1 piece of eggplant on the bottom of one side of the chicken breast; then place a scoop of muffuletta mix on top of the eggplant and then crumble 1/4 of the cream cheese on top and close up the chicken breast.
Wrap each breast with bacon (for large breasts, it will take about 3 pieces of bacon to wrap each breast) and continue butterflying and filling, wrapping the rest of the breasts.
Place your onions and carrots in the bottom of the baking dish and place the wrapped chicken breasts on top of the veggies.
Reduce the oven temperature to 375 and bake for about 45 minutes; in the last 5 minutes, if your bacon isn't as crispy as you like, put the oven on broil (but watch it carefully).
When you're ready to serve, remove the breasts to a cutting board and slice them; scoop some of the onion/carrot mixture onto each plate, top with sliced chicken and spoon over some of the juices that are at the bottom of your pan.
Put leftover in the refrigerator and serve the next day (makes awesome sandwiches!!)