Archive for March, 2013

For Supper

For supper tonight I took a recipe my friend had made earlier in the winter season.  It looked really good, and I mean with chicken & cream cheese what could go wrong!

Here is what I did with pictures:

Image

First I mixed up regular cream cheese with some dried herbs from my garden last summer.  I chose to put in thyme & dill along with some lemon juice.  You could put in whatever your heart desires I suppose.

Image

I pound the chicken with one of my son’s toy mallets, because I do not own a real chicken mallet, haha.  I let him have a go at it for letting me borrow the mallet 😉

Image

I spread the cream cheese mixture onto the chicken.  I then sprinkled some Grenada Sea Salt, that had added spices (nutmeg, cinnamon, etc), on top.

Image

I then rolled the chicken up and wrapped it with strips with bacon.  I placed a couple toothpicks through the chicken & bacon to keep it all together.

Image

Image

Image

Mouth watering yet?  I placed them in a dish and put it in the oven @ 400 degrees celsius for 1 hour.  The recipe called for 35-40 minutes but my chicken was fairly thick since a toy mallet can only squish a piece of chicken so much, ya know.  It was done at 1 hour and my dish did need some soaking after as I could’ve probably taken it out sooner.

Image

Image

Image

Doesn’t that look so yummy!  I am definitely making this again.  It was moist and the flavor of the herbed cream cheese was amazing.  The only thing I didn’t like it that the bacon on the bottom was fairly wet & non-crunchy.  I like crunchy bacon so I just left the wet bottom parts to the side.  Maybe next time I’ll try flipping them half way to get the bottom to crunch up a bit.

You defiantly need to try this if you have not already!

Advertisements