In my household chicken is a go-to protein since it pleases all of our palates and is quick and easy to prepare. But, as I’ve mentioned before, sometimes I do get tired of the eternal chicken breast and wish there was a simple way to vary the flavor and presentation of this everyday fare. I’ve dabbled with dozens of sauces and skewer variations attempting to reawaken the curiosity for this poor overeaten piece of protein but am often still often met with the “chicken again?” comment from my kids. So I did what any good cook would do… dressed this week’s chicken dinner in a nice little bacon costume and voila! A new hero was born.
BACON-WRAPPED STUFFED CHICKEN BREASTS
4 boneless chicken breasts, pounded flat and cut in half width-wise
1/2 cup ricotta cheese
1/2 cup sun-dried tomatoes in olive oil, diced
8 basil leaves
16 bacon slices
salt and pepper
Sprinkle both sides of chicken with salt and pepper. Top each with 1 tablespoon ricotta cheese, 1 tablespoon sun-dried tomatoes and one basil leaf.
Roll each piece into a bundle and wrap two bacon slices tightly around each bundle, securing with toothpicks if needed.
Preheat your grill to 350 degrees. Grill chicken, uncovered, for 5 minutes per side or until cooked through.