cheese-stuffed chicken breast

2020-04-02

This is what I did with the chicken that I didn't cook to death in the vermicelli chicken soup. It is very similar to bacon-wrapped chicken legs, with a few minor changes for the different body part.

Add some ham and a cheesy béchamel sauce to get chicken cordon bleu.

INGREDIENTS

This is what you need for 2-4 servings:

large bone-in chicken breast
S&P, your preferred chicken spices
8 bacon strips
toothpicks
a melting cheese that you like to eat
(Swiss, asadero, Chichuahua, ...)

Pic1: cheese-stuffed chicken breast

Directions

2020-04-02

Pic2: parboiled chicken
Pic3: slice & stuff
Pic4: wrap & pin

Optional: parboil the chicken breast.
Raw chicken breast will work just fine, but needs longer cooking time.
Slice the breast and stuff with your cheese of choice.
Wrap the chicken breast with bacon and pin the bacon with toothpicks.

Pic5: before cooking, with vegetables
Pic6: after cooking
Pic7: served

Add vegetables around the chicken breast.
If you want to braise instead of roast, add 1 cup chicken broth.
Bake 20 minutes @ 350 ºF, then 5 minutes broiler to crisp the bacon.
This one doesn't need more because the chicken was already mostly cooked.
For raw chicken, go to 45-60 minutes.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org