It's the end of October and believe it or not, snow showers are in the forecast. This weather always makes me want to try new recipes to warm my home and my family's tummies! It is a variation of a recipe that I tweaked to make it easier and a little healthier (a little, like a smidge).
The recipe calls for 3 slices of bacon, fried and crumbled. I opted for an applewood smoked bacon that had no preservatives. The original recipe calls for bone-in, skin-on chicken breast. I decided to get a pack (about 1.5 lbs.) of free-range, organic boneless/skinless chicken breasts. I pounded them out thin (therapeutic!). Meanwhile, in a small bowl I mixed a stick of softened butter (original recipe calls for 2 sticks!), the bacon, and 2 chopped shallots (original recipe called for chives, which I have in my garden but it was too cold and rainy to pick them!).
I then sprayed a small glass baking dish with canola oil. Taking a spoonful of the butter mixture I spread it over the flattened chicken breast and rolled it up. I then cut the cutlet roll in half (otherwise they'd be huge) and lay them single layer in the baking dish. I then sprinkled a little bit of salt and pepper on the chicken. Everything tastes better with garlic so I crushed one clove of fresh garlic over the top of the chicken and drizzled the tiniest amount of olive oil over the garlic so it wouldn't brown. I baked it for about 40 minutes in a 350 oven. Served with wild rice and asparagus it was delicious! The kids would have preferred a different cheese (had to hold their nose with the Gorgonzola!), but ate it nonetheless. A bonus to this recipe is that there was a bunch of the butter/bacon/cheese left to roll in plastic wrap into a log and freeze for another use. If that's not your thing, you could 1/2 the butter-mix portion of the recipe. Bon Appetit!
