Tag Archives: chicken and bacon

Bacon Wrapped Gouda Stuffed Chicken


In our line of new fun experiments we decided to wrap some super yummy ingredients into some chicken and bacon! We spent about 10 minutes looking at the specialty cheese case at Smith’s. I wanted something different, and that would melt really nicely. We decided on some ¬†Kerrygold Blarney Stone cheese. It says it’s a soft white gouda style cheese. This dinner was so yummy.


Lately I feel like I’ve just been looking around the spice rack and throwing a few things together and I’ve been pretty happy with the results! If you don’t randomly have a spice rack with Herbs De Provence it usually includes savory, marjoram, rosemary, thyme and oregano.

Ingredients:

  • 2 Chicken Breasts
  • 4 Strips Bacon
  • 4 Cloves Garlic, minced
  • 2 Tbsp Herbs de Provence
  • 2 tsp Salt
  • 2 tsp Onion Salt
  • 1/2 Cup Spinach
  • 6 Asparagus Stalks
  • 4 oz Gouda, thinly sliced- We used Kerrygold Blarney Stone cheese

Preheat oven to 400 degrees

Butterfly each chicken breast and pound thin with a mallet. Season the inside with the garlic, herbs, salt, and onion salt. Lay down the spinach leaves in a single layer, lay the cheese on top. Trim the end of the asparagus so that it’s just barely longer than the chicken.

Lay the asparagus at the end of the chicken and carefully roll the chicken up around the asparagus. Wrap the bacon around the chicken, skewer in place with toothpicks if necessary.

Spray a cooking sheet with cooking spray. Place chicken on the baking sheet and bake for 30 minutes. Make sure your chicken is 165 degrees. If your bacon is still pink turn on the broiler for 5 minutes and you will have some nicely cooked bacon.

We had some of our new favorite garlic cheesy smashed potatoes. 

Chicken and Bacon Risotto


Does anyone else ever come home work, no idea what you’re going to make for dinner and somehow you end up throwing together a delicious Risotto? Anyone? Just me?

Hahaha. This was so random! All I had in the fridge was chicken and bacon and I was thinking about doing some sort of casserole and after I threw away 2 bags of rock hard marshmallows I found a ton of arborio rice. And there you go. Random Risotto. Oh yeah….and throw some peas and Parmesan in there just for the hell of it.

Risotto is usually a side dish but you can easily make it a meal with some extra protein. This dish has about 4 servings. Takes about 40 total minutes.

Ingredients:

  • 8 slices Bacon, cut into 1 inch squares
  • 2 Chicken Breasts, sliced and seasoned
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1 1/2 Cup Arborio Rice
  • 1 Cup White Wine
  • 4 Cups Chicken Stock
  • 1 1/2 Cup Frozen Peas
  • 1/4 cup Parmesan¬†

In a large skillet over medium heat, fry up the bacon pieces until they are just barely crispy. Remove the bacon and set aside, leave the grease in the pan. Cook the chicken and set aside with the bacon. Add the onion to the pan. Cook for about 2-3 minutes. Add the rice, cook until the onion is soft and clear and the rice is lightly browned. Add garlic and cook for one more minute.

Slowly add the wine, stir until it’s mostly absorbed into the rice. Add 1 cup of chicken stock and stir until mostly absorbed. Repeat with the remaining cups of chicken stock. When you are adding the last cup add the peas as well. Cook until fully absorbed. Remove from heat. Top with Parmesan and serve it up and enjoy!!