BACON WRAPPED CHICKEN BREAST STUFFED WITH PORTOBELLO
2 boneless skinless split chicken breasts
1/2 package of bacon
1 red bell pepper (sliced)
1 red onion (sliced)
1 8oz package of Portobello mushrooms (sliced)
1 package of cream cheese
1 jalapeno (diced)
1-3 green onions (diced)
Wash the chicken breasts and set aside.
Combine 1/2 of the bell pepper, mushroom, jalapeño, green onion and red onion, mix them together and mix with sofened cream cheese.
Next, open the chicken breast; spread the cream cheese mixture inside the chicken breast.
Lay several strips of mushroom, and bell pepper on the inside (about 3 strips each).
Close the chicken up and using the uncooked bacon, start at one edge and going over to the next, wrapping it completely in the bacon, using toothpicks to hold together.
Cook the bacon wrapped chicken at 350°F for about 45 minutes to an hour or until the bacon is crisp.
As the chicken is baking, sauté the remaining vegetables in a skillet, (if you want, add a shot glass of Sherry or Brandy). Drizzle over the top of chicken when finished.
Tonight I’m serving with pearled couscous, green salad and fruit compote.
Pair with your favorite wine.