Summer is revving. Our youngest has activities she is lining up left, right and center. On her to do list includes going on her 2nd driving lesson (by a pro)tomorrow and they are going on the freeway! For a few months, we managed to get her to practice on surface streets and now, she is ready for the fast lane. Prayers, please. What’s a nervous mother to do? Cook! And then cook some more!
So the caveman brought home three packs of organic chicken breasts. I could have easily made adobo or chicken fried rice but those just seemed so unappealing. So I rummaged through our fridge and put on our kitchen counter what could make chicken less boring! Suddenly I am reminded of someone who quipped, “death before chicken!”. One’s serious aversion to manok gave me a chuckle. I must endeavor to make this chicken absolutely to die for in contrast! Sana po….
So here are the ingredients I used:
6 chicken breasts
1/3 c bread crumbs(I seasoned this by adding oregano, a little parmesan, a little basil, garlic and onion powder)
1/3 c Parmesan (more if you like)
Spinach (about a cup) I cut this up in strips
Half of a bell pepper(this one was red)
Half an onion, cubed
Extra Virgin Olive Oil (EVOO)
Garlic was in my pantry (used about 7 cloves, minced)
Fresh tomatoes (one large one or two medium ones), cubed
About a 3rd of an onion, cubed
A couple of minced garlic cloves
1/3 Caesar Salad Dressing(creamy variety is best!)
Basil, fresh is best but the jarred variety will do too…
Here’s what I did….
First, I turned on the oven and preheated to 425 degrees…
Then, I rinsed off the chicken breast, made a slit to create a pocket on each…And then I turn on the stove and heated
some evoo. I threw in the onions and just before it turned translucent, I added garlic and the red bell pepper, careful
not too cook too much. I put these in a bowl to cool off. I was a bit impatient so I actually put the bowl in the freezer.
Now, I combined the bread crumbs, parmesan, a little garlic powder, a little onion powder, oregano and basil,
add salt and pepper to taste… I scrambled the egg and blended all these to a gooey paste. Then I poured the cooled
vegies I sauteed earlier, mixed those in. And then, I stuffed those in the pockets of the chicken breast. I brushed a little
butter on the chicken breast and then took a strip of turkey bacon, and wrapped those around the chicken breast, hence the
bra. :) And then I lined the pan with nonstick spray…
Since I have never made this before, I posted the question on FB and sought advise from my kithen magician pals… Pitpat
advised me to turn up the initial baking to 425 degrees for the lst 15 minutes to get the bacon crispy. So I did, and
dropped the heat to 350 for the remaining 25 minutes. Depending upon the size of your chicken breast, a or b cup, it could
take a tad longer, ha! I used a convection oven so it got done within 4o minutes. Conventional ovens could take up to 55
minutes. Just check it carefully, there is nothing worst than a tough meal even with a pretty bra, it will turn ugly.
While I was waiting for the chicken to bake, I decided to make a sauce for the dish…So here’s how it went….I simply
sauteed the onions, added the tomatoes, basil and garlic, let those cook to a saucy consistency…And just before
pouring over the chicken, add the Caesar dressing. It was such a delightful surprise!!! You can also add more
parmesan on top if you like. I didn’t, trying to keep it not so rich…. And the empty plates spoke volumes. Phew!