Wednesday, March 9, 2011
This is a somewhat labor intensive recipe, but unlike so many others worth the effort.
stuffed chicken breast
4 fat boneless chicken breast
8 slices thick cut bacon
4 oz. about 1/2 cup salad shrimp a 1 onion , finely chopped
1/2 bell pepper, chopped
1 rib celery, chopped
1 cup crumbled cornbread
salt and pepper
Cook cornbread ahead of time and cool. I use Shawnee Mills unless a sweet corn bread is needed. In a large skillet cook bacon over medium heat until half cooked , about 4 min. Transfer to paper-towel lined dish. Drain half the fat and add onion and pepper and celery to skillet, cook until softened. Stir in shrimp and cook till colored out, add cornbread, season to taste and stir.
I have only used this in chicken , but think it would go great in a thick center cut loin chop.
Lay chicken flat on work surface and take your knife and cut a slit horizontally in the center, making an envelope. Fill pocket with stuffing, press down on edges to seal.
Wrap two slices of bacon around each stuffed breast, secure with toothpicks.
Cook prepared breast in skillet till done. Okay this sounds easy but.. it is easy to under cook. The chicken is fat and then bacon wrapped. Use medium heat and cook chicken, not just top and bottom, use your toothpicks to position on all sides. Cover and reduce heat until it is cooked to your liking.
I served with fresh green beans with new potatoes and smoked ham hock, tossed green salad and leftover cornbread.
I can just imagine how nice a pot of red beans and rice would be or smoked cabbage or any greens....use your flavors you like. This is cajunish with the veggie trinity and all but it eats like soul food is why I picked my suggested sides.
As always good luck and enjoy.