It was one of those quiet days around the house, I worked in the home office all day and Barkley lazed in the Sun.
Dinner needed to be good and easy to put together. No recipe, no precision, just a handful of that and a pinch of this (though I tried to give you an estimate of how much of what). What's in the fridge? There's some fresh chicken breasts, cheese and spices, salad stuff and leftover real perogies (not frozen). Oh, and imagine that! There's bacon!
Four boneless chicken breasts, pounded flat but not throw rug flat. Stuff each with -
a couple of pieces of cooked Amish bacon crumbled into big pieces (add any leftover tiny bits to the crumb coating)
a sprig of fresh basil chopped.
a slice (somewhat narrow but long so it tucks in well) of Chive encrusted Brie (from Trader Joes).
Fold the chicken around stuffing and secure with a couple of toothpicks. (This is much easier after you consume a bottle of HofBrau or maybe you just don't care.)
Smear entire breast with some garlic mayo. I used a generous half cup of Kraft low fat mayo with olive oil and four cloves of chopped garlic and a splash of Indiana made Scoville Brothers Singing Smoke hot sauce (or a tiny pinch of smoked paprika).
Roll that in a mixture of a generous cup of Panko bread crumbs to which you've added several pinches of crushed red pepper (see photo above for amount I used) and any little bacon dust (even better than fairy dust) left over after crumbling it. Panko are the Japanese bread crumbs. They are larger and courser than traditional Italian bread crumbs and make a wonderful coating. If I can find them in a family owned grocers in a Polish neighborhood you can find them.
click photo to enlarge.
Place the chicken toothpick side down in non stick sprayed pan and bake at 350 until lightly browned and 160 degrees F. internal temperature. About 30 minutes in an old gas oven.
Serve with a starch and lots of fresh salad. "Green Dog", long having given up solar power and earth sustainable kibble, will be begging for a bite.