Welcome to my food blog! I am your average home cook and I want to share my love of food with the world. I'll divulge my recipes as often as possible. Feel free to comment or to email me at nodessertpodcast@gmail.com! Don' forget to come by often for new posts... I love having you visit me!

May 21, 2012

Cheese Stuffed Bacon Wrapped Chicken and Collard Greens - Home Cooked Recipe 30

This post has not one, but TWO recipes included in it.  The first recipe is for a chicken breast stuffed with cream cheese and then wrapped in bacon, and the second is for collard greens.  I'm going to note the additions I would make to the chicken.  This was the very first time I made collard greens, and I think they came out pretty tasty on my first try.

Chicken (Stuffed w/Cheese, Wrapped w/Bacon)
2 large chicken breasts
2 oz cream cheese
4 slices bacon (uncooked)
Salt and Pepper

Preheat oven to 350
Pound each chicken breast flat, until it's about 1/4 inch thick.  Lay out in baking dish (that's sprayed lightly with cooking spray).  Place 1 ounce of cream cheese down the middle of each breast.  Wrap chicken around cheese, secure with tooth pics.  Wrap 2 pieces of bacon around each breast.  Season with salt and pepper. Bake for 30 minutes, or until chicken is completely cooked and bacon in browned.
***The next time I make it I will add an ounce of shredded cheddar to the cream cheese and mix well before placing in the chicken.  Also, I would salt and pepper, and possible add some granulated garlic to the cheese mixture as well.  Another great addition would be to baste the chicken in BBQ sauce about halfway through the baking process.

Collard Greens
4 slices of bacon, cut into small pieces
1 small onion, diced
1 tbs granulated garlic
1 tbs sugar
1 tbs kosher salt
salt and pepper
dash of cayenne
5+ dashes of your favorite hot sauce, more if you like it spicier
1/4 cup apple cider vinegar
1/2 a lemon
1 can chicken broth

Brown bacon, then add onions to the bacon and its drippings.  Cook for 5 minutes, or until onion is tender.  Add garlic, salt and pepper, sugar, cayenne, and hot sauce.  Cook for 1 minute, then add vinegar and simmer until the amount of liquid is halved.  Add collard greens and chicken broth, and bring to a simmer.  Reduce heat to medium low, and cook, stirring occasionally, until collards have wilted and become a darker green.  Squeeze lemon juice into pan, stir and serve.


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