What Are You Going To Season That With? Uhhh, Bacon! Duh!!

It has been an incredibly long and trying week and it is only Thursday! I feel like I’m pushing my body right over the limit physically in the gym and mentally at work. And gearing up for running 10 miles, when I currently don’t even run 1 at a time which is emotionally draining every single day. Did I mention I’m running a tough mudder in May? Luckily I’ve had some awesome support in that department, thanks Ellen and Dahlia! So the point I’m trying to get at is that I am not creating anything for you guys this week since all my energy is going into my work and workouts! I am really sorry! But that doesn’t mean I’m going to leave you high and dry.

I downloaded a great App called Fast Paleo a while ago and I regularly search that for good dinner ideas. This week I made something I found on there that was posted by eileenio. It is a bacon stuffed chicken breast. Well, the decision to make that was easy enough: Did someone say bacon!?!?!? Aaaand the only thing I needed to buy for it was carrots! Imagine that! I did modify the amount of the ingredients some, but it’s still the same ingredients as the original. And it’s unbelievably easy!

2 chicken breasts
2 large carrots
3/4 to 1 small onion
1.5 cups pecans
1lb center cut bacon

DirectionsBacon Wrap Fish
Pre-heat your oven to 375 degrees. Cut each chicken breast in half horizontally to make two thin breasts/cutlets. Then cover the chicken with a gallon size Ziploc bag and pound out the pieces. Most people use a kitchen mallet, I used a hammer! You say tomato, I say tomaaaato! Anyway, get them pretty thin. Then put everything else, but the bacon, in a food processor and pulse until it is almost paste consistency. Put the “stuffing” lengthwise down the middle of each chicken piece and wrap the sides of the chicken around it. Then wrap the whole darn thing with bacon. This should take about 2-3 pieces of bacon per chicken. Place the happy meats on an oven rack on a baking sheet so that the fat from the bacon will drip off the food and onto the pan. Bake for 35 minutes. Then place the chicken under the broiler until brown/crisp on both sides (this means flip them over). I then patted off the cooked chicken on paper towel just to get rid of any extra grease.

I served this with a green salad and roasted brussel sprouts. It was a really great meal, mostly because of the bacon, but the filling was really really yummy too. In fact, I took the left over filling, added an egg, dry sage and fresh time and baked it in muffin tins. That was really yummy too!

Well, I know it’s not my own creation, but it definitely wasn’t disappointing! Now I guess I need to get my butt outside for a run!

Bacon Fish FInal



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