*The SITStas are at it again! I am going to could win a $100 gift card to Williams-Sonoma and a camera if my amazingly delicious recipe below is chosen. I swear they’re rolling in the dough there (har har). What’s that? You want to play too? Ok, but if you win you have to split the gift certificate with me. And I get the camera, unless you really want joint custody. If my recipe is chosen as one of the finalists then I will be bugging the crap out of you to vote for me. And who knows, I may share the gift certificate with one of my loyal voters (hint, hint).*
OK, to redeem myself from that last post and to show you I can make my way around the kitchen I am posting an original recipe created by me. And it’s been published, so don’t even think about copping it as your own–but please do let me know how it turns out if you try it!
This was developed in one of my rare creative moments in the kitchen. I ALWAYS need a recipe. I wish I didn’t, but I don’t have the confidence yet to just throw things together with a dash of this and a pinch of that to suit my own taste. Fortunately I’ll eat almost anything (except leftover cornbread made into bitter cornbread pudding) so I don’t usually feel the need to fly by the seat of my pants. However, this night was different and I decided to become a chef/scientist.
BACON BASIL CHICKEN
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Chicken breasts
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1 egg mixed with a little water
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Italian bread crumbs
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Flax seed (optional but really healthy…who would have ever guessed they’d hear that coming out of my mouth)
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2 bacon slices per breast (using precooked bacon shortens prep time)
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Shredded Mozzarella cheese
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Fresh basil leaves
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Olive oil to drizzle
Preheat oven to 350 degrees. Mix Italian bread crumbs and flax seed together. Slice chicken breast, almost all the way through. Dip closed breast in egg and then dredge in the bread crumb, flax seed mixture. Open up the chicken breast while it’s sitting in the bread crumbs (this just controls mess) and place the following inside the breast: two pieces of bacon, a small handful of mozzarella cheese and some basil leaves. Close up breast and place in shallow roasting pan. Drizzle olive oil over tops of chicken. Bake until internal temp reaches 165, about 30 to 35 minutes.
Yum! Maybe I’ll make that tomorrow night instead of the other experiment I had on tap using the cabbage left over from the Asian wraps. Yikes!
