Last week some friends gave me chicken and bacon. Since it has been in the freezer I have been thinking about what I can make with it and then I had this idea of wrapping the chicken breasts with the bacon before baking. My thinking is that it would add some flavor and keep the chicken moist. Broccoli and cauliflower were on sale last week at the grocery store so my refrigerator is full of it and thought it would make a fantastic side if I roasted them in the oven. I also noticed some red skinned potatoes on the counter and garlic mashed potatoes on a raining cold day sounded supper yummy!
I planned all this in my mind the night before it was planned. First thing in the morning I took the chicken and bacon out of the freezer so it would be ready to go as soon as I arrived home from work. My goal was to have the dinner ready in about 30 minutes. I used my George Foreman to cook the chicken which works so easy and not messy.
The whole meal came together very quickly and was quite tasty.
4 servings, prepped and cooks in about 45 minutes.
Bacon wrapped chicken:
- 2 Chicken Breasts
- 4 pieces of bacon
- Pepper
- Fresh sage leaves
Wrap each breast in 2 pieces of bacon add some fresh sage under the bacon, add a dash of fresh ground pepper. Cook until 165F in the center of the chicken.
Mashed Potatoes
- 2 medium red potatoes
- several cloves of garlic
- couple tablespoons of sour cream
- a little butter
- salt and pepper
Boil the potatoes with the garlic until potatoes are soft, strain and mash together. Add a couple tablespoons of sour cream and some butter. Add salt and pepper as desired.
Roasted Broccoli and Cauliflower
- 2 heads of broccoli
- 1/2 head of cauliflower
- olive oil, EVOO
- salt and pepper
Cut the florets off of the broccoli and cauliflower then place on a baking sheet. Drizzle some EVOO over veggies. Sprinkle with some salt and pepper. Bake at about 350F for about 30 minutes.
Now you are ready for a yum yum dinner!!
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