Bacon Wrapped Chicken Breast

I think this attempt at cooking came after watching an episode of You Gotta Eat Here.  The host was at a restaurant where the chef was making stuffed chicken breast.  I thought to myself, I feel like making that.

So then the question became what did I have  in my fridge that I could use to make stuffed chicken?  Well, obviously I had chicken.  I also had some spinach, blue cheese and bacon.  I thought what great ingredients to use as stuffing!

Well, one thing about me is that as much as like to play girl scout and be prepared and ready with a plan, I do often times change my mind last-minute.  And that is what happened in this case.  Stuffed chicken turned into bacon wrapped chicken.

The first thing I did was slice the chicken breast in half and with a mallet, flatten it slightly. I then seasoned with salt and pepper and layered spinach leaves down.  On top of the spinach, layer some blue cheese.  Now the fun part, wrapping it all with bacon.  IMG_2613_Fotor_Collage

Each chicken piece took about two strips of bacon, three if I was feeling generous and wanted full coverage.  Then it all went into the oven to bake until the chicken reached 165 degrees and a few minutes under the broiler to crisp up the bacon. Then you have it, bacon wrapped chicken breast. =)

Bacon Cheese Bread

I had a week of being slightly bacon obsessed.  Bacon made its way into almost everything I was eating.  See previous post as an example.  I decided to make a cheesy, bacon bread.

It began with caramelizing onions.  The key to caramelizing onions is to thinly chop, add a little oil, may sure not to  over crowd the pan and keep on a low heat.  I had mine going for about 45 minutes.  Probably could have kept them going longer, but I was getting impatient.  They had that great caramelized sweetness I enjoy, so I was fine with taking it off the heat.


I had prepped my bacon, taking about 8 strips and cooking them to a crisp and then sliced into little pieces.  I set them aside for a moment.


In a bowl, I mixed my dry ingredients.  3 cups of flour, 1 tbsp baking soda,  2 tbsp sugar and a pinch of salt.  In another bowl I have buttermilk and oil.  I also shredded some jalapeño havarti and set aside.

Now, I combined everything.

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I lined a loaf pan with wax paper to keep the mixture from sticking and then poured the batter in.

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Into the oven at 350 for about an hour.  Keep on eye on it.  You want it to be baked in the centre but nice and golden all around.

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The finished product, cooled and then sliced.  Look at that bacon goodness.


Fresh out of the oven, it was cheesy and I loved the sweetness of the onion against the bacon saltiness.  Made for a great breakfast, toasted a little bit the next morning.  =)