Friday, June 25, 2010

Recipe of the Week


I am going to attempt to post a new recipe each week. These will be in the manuscript for my cookbook, so please test them and give me honest feedback. The premise of my cookbook will be teaching people who don't really cook to do it, do it well, and without everything being measured exactly. In other words, it will be Epic Noms for the Cooking Noob: Deliciousness Using the 5 Senses. So, without further ado, here it is:


Cheesey Stuffed Chicken Breasts


5-6 boneless, skinless large chicken breasts

1 12 oz container Ricotta cheese

6 strips bacon, cooked, chopped small (SAVE THE GREASE!)

Italian herbs (jar of them, won't use the whole jar, you'll see)

Granulate garlic

freshly ground sea salt and fresh ground pepper

1 medium green or red pepper

1 medium onion

Shredded provolone/mozarella cheese (comes in bags in the store)


Chop the pepper and onion into small pieces and throw in a large skillet with the bacon grease (no more than a couple tablespoons worth; if you don't have that much, use butter). Cook at medium, stirring occasionally, until they become golden and look soft. Use a slotted spoon to scoop them out of the pan. Turn heat off. As they cool, take the ricotta, bacon, and Italian seasoning and mix. I use between 2-3 tsps of the seasoning. Taste, add more or salt and pepper as you like. Add the veggies in. Turn your heat back on under your skillet. Take each breast and slice through the middle, but not all the way through. (Butterflied.) Stuff the breasts. Place in pan. Salt, pepper, and garlic the top of them. Cover and cook about 20 minutes. In the meanwhile, preheat the oven to 350'. When chicken has been cooking for 20, sprinkle generously with the shredded cheese. Place in oven for 10 minutes. Turn oven to broil and WATCH CAREFULLY. Remove as soon as the cheese starts to get bubbly and golden. ENJOY!!