Chicken Whatchamacalit

Posted by francis keyser Monday, November 30, 2009
Taste Level: VG
Cost: $20 and under
Serves: 1
Prep Time: 5-10 min.
Cook Time: 35-40 min.
Difficulty: 1

We are trying to get our refrigerator as empty as possible before we move everything over to our new house. So I have been just throwing together anything that I think will taste good. I write down a few items we have and then through out the day I figure out how I can put them together for that evenings dinner. I thought this meal was going to be really hard to make when I first wrote down, avocado, bacon, dill, chives, chicken, sun dried tomatoes and mustard. At first I thought I would make a chicken salad (I think I still might using the same ingredients) but we had just had some a few weeks before. Then I thought why not some baked chicken with stuffing? I decided to run with that and here is what I came up with! Hope you enjoy.

Ingredients:
Chicken
1 chicken breast
3/4 tsp fresh baby dill
2 1/2 Jack Daniel's Honey Dijon Mustard
fresh crack pepper
(fresh chives for garnish and flavor)

Stuffing
3/4 slice of a deli smoked bacon
1/4 cup button mushrooms (chopped)
1 tbsp fresh chives (diced)
1 1/2 tbsp avocado (diced)
2 tbsp sun-dried tomatoes in oil (diced)
1 garlic clove (minced)
red pepper flakes (to taste)

Preheat oven to 375 degrees.

Stuffing
In a small skillet heat over medium high heat. Once heated add slice of bacon and cook (6-8 minutes.) Remove from heat and let cool. Once cool cut into bits.

In a small bowl mix together remaining ingredients with the bacon and mix well.

Chicken
In a small bowl mix together mustard and dill.

Place chicken breast in a plastic Ziploc and pound down both sides to a little thicker than 1/4 inch with a meat hammer. Rub the mustard mixture into one side of the chicken, lay mustard side up and crack fresh pepper over chicken. Fold chicken long ways and fill with all of the stuffing. Place on a baking safe dish, cover and cook for 25-30 minutes. After 30 minutes uncover and cook for an additional 3-7 minutes.

Remove chicken from oven and place on plate, cover with about a tablespoon of chives and serve hot. It is also tasty if you make a little extra of the mustard dill mixture and drizzle over the top of the chicken before serving. Enjoy!

2 comments

  1. Sounds phenomenal! I'm glad I came across your site!!

     
  2. Thanks! It was pretty good! Not my best chicken recipe but after a few adjustments I think I will make this one more often!

     

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