I honestly didn’t know what I was making for dinner the other night. I was drawing a total blank. Mark (my husband) is hungry and is looking at me with those eyes that say are we gonna eat tonight or is it a fend for yourself night!? I went into automatic mode and this is what I came up with. I was quite pleased with how it turned out! It’s just like Chicken Cordon Bleu, (not the same cheese, but close enough) but wrapped with bacon. So, that’s what I’m calling it!
Bacon Wrapped Chicken Cordon Bleu
Cheese Mixture:
6 oz. Cream Cheese, room temperature
1/4 Cup Onions, diced
1/4 Cup Red Bell Pepper, diced
1/2 tsp. Garlic, diced
Salt & Pepper, to taste
Freshly Chopped Chives (I used 4 pieces, from the Garden)
Meat:
4-6 Chicken Breasts, skinless, boneless
4-6 Pieces of Ham
8-12 Slices Bacon
Frying Ingredients:
1 Tbsp. Olive Oil
2 Tbsp. Butter
Directions:
Preheat oven to 350 degrees F. In a small bowl, combine cream cheese, diced onion, diced red pepper, garlic, salt, pepper and chopped chives. Mix well. Set aside. Rinse Chicken and pat dry with paper towels. With a paring knife, cut a pocket into the thickest part of each chicken breast, about 3 to 4 inches long, being careful not to go all the way through. Cut Ham piece in half. Place one on top of the other. Take a knife and spread cream cheese mixture across the ham, and carefully roll up. Make ready remaining ham slices. Stuff the ham roll-ups into the pocket of the chicken. You can add more cream cheese at this point if desired. Carefully wrap the bacon around the chicken, (you’ll need 2 pieces for each one) sealing the pockets up. Secure with toothpicks if needed.
In a skillet, melt the butter and olive oil. When the pan is hot, set the chicken pieces into the skillet, lightly browning them on both sides and then transfer to a baking dish. I used a rack underneath my chicken to keep them off of the bottom of the baking dish. Cook chicken in a 350 degree oven for 30 to 40 minutes, or until chicken is done and registers 165 on an instant thermometer. (Do not over cook.)
Meanwhile, make these potatoes to go with it.
Potato Planks
Potatoes, (However many you would like to serve.) I used 4
Zesty Italian Dressing
In the same skillet you cooked the chicken in, drain grease except for 2-3 Tablespoons. Peel and cut potatoes into 1/2 inch slices. Cook potatoes in boiling, salted (make your potato cooking water taste like the sea) water, cooking just til tender. Drain water. Lay potatoes out onto a baking sheet, sprinkle with zesty Italian dressing, using the back of a spoon to insure the dressing is completely covering the potatoes and let sit for 5 to 10 minutes to absorb the dressing. The potatoes should not be swimming in the dressing. Add the potato slices to the skillet you cooked the chicken in. Fry for about 8 minutes on one side, and then flip and cook on the other side. Season with salt and pepper to taste and serve with the chicken. Make a salad to round out the meal. The Rave’s of this meal were many!!
