If that title isn’t a mouth full I don’t know what is……….
Anyway, occasionally when it comes to weekly meals I like to shoot from the hip, throw stuff together and create something of my own. I have done it time and time again and I am normally pleasanty surprised with my results. This meal was no exception. One day, sitting at work – the ingredients just popped into my head, I thought they may go well together and figured I would give it a shot. The idea actually formulated from another appetizer option I like to have on hand but I decided to go a little bigger with the entree. I wanted to give it a try one night while Jeremy was working late just in case it was a flop, and boy did he miss out!!
This chicken is easy yet so so so delicious you could serve it to guests for a dinner party or make smaller bite sized portions for a larger gathering. Not to mention – its wrapped in bacon…. who doesn’t love the sound of that?!?!
I finally did make it again for Jer and he loved it as much as I did!!
Ingredients for the chicken:
- 1 pack of bacon (you will need about 6 slices if you are serving 2)
- 2-4 boneless skinless chicken breasts
- Crumbled Blue Cheese
- Diced Roasted Red Pepper
- Salt and pepper to taste
- Mrs. Dash’s Southwest Chipotle Seasoning
Directions for the Chicken:
Preheat oven to 350 degrees ferenheight.
I prefer to use thinner pieces of chicken for this meal so if you have thick cuts of chicken I suggest slicing them in half to prep.
Once your chicken is ready generously sprinkle with Mrs. Dash’s Southwest Chipotle Seasoning as well s salt and pepper on both sides.
Slice the roasted red pepper into small pieces and combine with Blue Cheese crumbles.
Place a nice portion of the Blue Cheese mixture on the chicken breast and roll securely.
Wrap bacon slices (so they completely cover the width if the chicken) around the chicken breast and secure with a took pick if you prefer. (I normally find the toothpick is not necessary).
Bake on 350 degrees ferenheight for about an hour.
While the chicken is cooking I like to get the dipping sauce done and out of the way so it can cool.
Ingredients for the dipping sauce (to serve 2-4):
- 2 large avocados
- 1 jalapeño (I normally only use half for this recipe – with seeds)
- 1/4 cup water
- 1/4 cup coconut milk (full fat)
- 1 Tablespoon lemon juice
- 1/4 cup packed cilantro
- Ground Cumin (to taste)
- Pinch of Salt
Note: I have been playing around with the measurements for this part of the recipe as I found the one in my original batch made entirely too much dipping sauce… I normally don’t stick to exact measurements – instead I play with the ingredients until I am happy with the taste and consistency. The amounts listed above are estimates.
Directions for the avocado cilantro dipping sauce:
Cut the avocado in half, removing the pits and scrape the avocado into a blender. Add the liquids and remaining dry ingredients. Blend on high until smooth. Place in refrigerator to cool.