My First Foray into Stuffing and Wrapping

I got ambitious today and made the menu plan through next Thursday. Among my picks this week was a recipe I found on Kayotic Kitchen via Taste Spotting, “Fancy Schmancy Chicken.” Mine didn’t end up looking half as nice, but it sure was tasty! B even gave it his seal of approval, saying, “As a general rule, I don’t enjoy things wrapped in bacon,” yes, I knew this — but I do enjoy bacon-wrapped things occasionally, “but this is really good.”

So there you have it, a self-proclaimed bacon-hater liked this recipe.

Recipe after the jump

“Fancy Schmancy Chicken” (adapted from Kayotic Kitchen)

Ingredients:

· 3 chicken breasts

· 3 tbsp honey

· 2 tbsp Dijon mustard

· 3 tbsp ricotta

· lemon juice

· lemon zest

· 9 to 12 bacon slices

· flat-leaf parsley

· pepper & salt

Directions:

1. 1. Grab 3 slightly heaping tbsp ricotta, roughly 1 tbsp per chicken breast
2. 2. Grate a pinch of lemon zest into the ricotta.
3. 3. Add a generous amount of freshly cracked black pepper and salt.
4. 4. Finely mince a small handful of parsley and mix.
5. 5. Combine the honey, & Dijon mustard and squeeze in some fresh lemon juice, about a tbsp or so.
6. 6. Use a very sharp knife and cut a slit into the thick edge of each breast to form a pocket.
7. 7. Spoon a tbsp of the ricotta mix in there, close it up and season the breasts with a little salt and pepper.
8. 8. Depending on how thick your bacon slices are, wrap strips around each chicken breast making sure to fully cover the ricotta so it won’t drip out, the bacon will form a protective shield. (I ended up using a whole package on 3 breasts.)
9. 9. Brush the chicken on both sides with the honey-mustard marinade.
10. 10. Slap them on the grill for 10 minutes on each side.