Hey guys, sorry it’s been a while since my last post. Who knew having a baby was so much work? Last night the wife had to work late, so I had some creative freedom and extra time in the kitchen. I decided to see just how many things I could stuff a chicken breast with, and it turns out it’s a lot.
I started by throwing some bacon onto my cast iron skillet and cooking it until I could crumble it. I set this aside and cooked the rest of the bacon until about 60% of the way done. It had a little crisp to it, but was still very pliable. I siphoned off most of my bacon grease and a bag of spinach in the skillet to wilt. After that was done cooking, I set that aside and diced up 3/4 of a Granny Smith Apple. I put a small tub of blue cheese in a large bowl with the spinach, apple, and crumbled bacon and mixed it all up.
I made a large cut down the side of my chicken breasts and stuffed as much of the mixed goodness as possible in there. I secured the ends with tooth picks then wrapped the breasts with bacon. I secured the bacon with the same toothpicks that were already in the chicken. I threw them in a baking dish and put that in my already preheated oven at 375 to cook until they were at an internal temperature of 165F, about 45 minutes but always use a meat thermometer to ensure it’s cooked perfectly.
For the brussel sprouts, I sliced them in half and threw them on a baking sheet in the oven at 375F. I let them cook for 20 minutes before flipping them and cooked them another 25 minutes. While cooking, I chopped 1/2 a white onion and threw it in the same cast iron skillet as before and put in a good amount of balsamic vinegar, about 3 TB. I let that simmer the entire time the brussel sprouts were cooking, stirring occassionally. I put that in a bowl with the brussel sprouts and stirred it together and served.
All in all this wasn’t a very hard dish to make, but it came out really well.
For the full list of ingredients for easy referencing:
3 Large Chicken Breasts (I probably could have streched the filling to 4, but I wouldn’t have had enough bacon)
1 lb Bacon
1/2 White Onion
1 lb Brussel Sprouts
3 TB Balsamic Vinegar or more to taste
3/4 Granny Smith Apple
1 small tub of Blue Cheese