There is so much one can do with bacon and here is one more delicious entree.
|4||Chopped White Mushrooms|
|6 bunch||Baby Bok Choy|
|2||Cloves of Garlic Chopped|
|1/4 tsp||Cumin Powder|
|1/4 tsp||Cayenne Powder|
|1/2 cup||Parmesan Cheese|
|Salt and pepper to taste|
|For the white mushroom sauce|
|4||White Mushrooms Cut in Slices|
|1 tbsp||White Flour|
|4 tbsp||Sour cream|
Marinate the chicken with a little salt, black pepper, oregano, cumin and cayenne powder. Refrigerate for alteast an hour.
For the stuffing:
Wash, drain and cut bok choy in thin strips. Heat oil in a frying pan, add garlic and mushrooms. Cook until they are nice and soft. Add the chopped bok choy and fry until wilted and no water is left in the frying pan. Remove from heat and keep aside in a bowl. Once cooled add the cheese and mix nicely.
Preheat oven to 350 deg F
Take the breasts and slice through each breast to make a nice deep pocket. Very gently stuff them with the spinach mixture. Finally wrap the whole breast firmly in the bacon slices using 1 slice at time. Approximately 3 per breast.
Bake for 30-40 mins. Turn the chicken halfway through so it cooks evenly. Let cook for 10 minutes before slicing.
While the chicken is cooking prepare the white mushroom sauce.
Melt the butter in a small pan over medium heat. Add the sliced mushrooms. Cook until tender and slightly golden. Add the flour. Cook for about a minute, then gradually whisk in the broth until well combined. Bring the mixture to a simmer. Simmer for a couple of minutes until it has thickened to the consistency of a gravy. Stir in the sour cream. Adjust seasoning with salt and pepper.
Pour sauce over the chicken and serve hot!
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