Wednesday, November 30, 2011

Bacon, Arugula & Tomato Stuffed Chicken

It's always fun to take beloved flavor combinations and give them new life (ie: Israeli Cous Cous that tastes like Thanksgiving or a Sweet Dip that tastes like Pumpkin Pie). Most of my recipes come from inspiration I see on the Food Network or on other blogs or food magazines and of course my parents' cooking but I try, at least once a week, to make up a recipe of my own. This system is working out quite well and I'm building a long index of recipes that I can call my own. WIN.

Last night's dinner was inspired by the classic BLT. We love stuffed chicken breast around here and everyone should know by now that bacon makes everything taste better. Add fresh tomatoes and sauteed arugula for a peppery bite and you have a gourmet weeknight dinner in less than an hour.

Bacon, Arugula & Tomato Stuffed Chicken

4 boneless, skinless chicken breasts
4 slices bacon, cooked and crumbled
2 cups fresh arugula
2 roma tomatoes, chopped
2 cloves garlic, minced
1 pint Baby Bella mushrooms, sliced
1/4 cup red wine (whatever you have opened in your kitchen)
salt & pepper to taste
Olive oil for drizzling

Preheat oven to 375 degrees. Cook bacon and after done and removed from the pan, reserve some of the bacon grease. Using the same pan, saute garlic until fragrant then add the arugula until it starts to wilt. Season with salt and pepper. Stir in tomatoes and crumbled bacon. With all of your chicken breasts laying flat, top each with the filling. Roll up and in a baking dish, cook with the rolled side down so that the filling stays contained. Sprinkle with salt and pepper and drizzle with olive oil. Cook for 25 minutes or until done.

While the chicken is cooking, slice the Baby Bellas and place in a heavy bottomed pan with a drizzle of olive oil on medium heat. Saute for 10 minutes or so and when the mushrooms are nice and browned, add about 1/4 cup red wine to add flavor and pick up any brown bits from the pan. Serve mushrooms over chicken.

NOTE: If you don't want to roll the chicken, you can use thicker breasts and cut a pocket in them to stuff. Just secure with a toothpick to hold it shut.

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