Tuesday, October 16, 2012

Barkley Goes Green - Dinner Goes Bacon

Mom, I'm not in the way, I'm recharging my solar cells to be ready in case my arch enemy the UPS man shows up. 

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!

Stuffed Chicken Breasts with Bacon and Brie (late night lighting folks, but you get the idea).

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.


  1. i really enjoy your recipes, and like how many of them you can just 'whip up' without much fuss. this is a trip to the grocer's, and dinner tomorrow night...
    wait- did you say BACON?
    a mouthwatering thanks!

  2. Amazing, isn't it, how well bacon and chicken go together? Did you ever try Grandma O'Connor's Irish chicken recipe? If not I can resend it.

  3. Your recipes just get better and better!

  4. Bacon dust is DEFINITELY better than pixie dust! This sounds delicious.

  5. I have always wondered why dogs need to protect us from the Mailman or the UPS man, I am sure something goes on it their brain. As for bacon, I am finding it harder to get really good bacon like I used to remember.

  6. When you say "stuff", do you mean to slit the breasts open and put the material inside, or wrap the breasts around the material?

  7. Ron - it stated "fold the chicken around stuffing". Fold it is! :-)

  8. Boy, does that sound and look good! Now you have my belly a growling!

  9. Brigid- Panko works in the oven? Is it just as crispy? I have fried seafood with it for 20 years, but never heard of baking with it.

  10. Glad you all liked, a couple folks asked via email about stuffing it as well. Just put a dollop of the stuffing stuff in the center of the chicken and wrap the edges around it. It's too thin after pouding to really make a decent pouch. But thanks for asking, all!

    MoBro - it was well received and really, it was easy to make.

    KenO - it doesn't get really crispy at 350. If you upped the temp and cooked less time it would get crispier. There's one recipe where I dip the chicken in egg and milk, roll in panko. Bake at 375 for 25 minutes, then drizzle with some poppyseed dressing and bake another 25. That gets REALLY crispy and has a nifty little sweet and sour flavor. First time I made it blogger Scout 26 who had stopped by and ate with me asked for the leftovers. Done!


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