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Old 03-19-2017, 06:39 PM   #11
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Lightbulb Chicken Breast Stuffed With Provolone & Pancetta

I thought I had a photo of this dish, but I can't find right now...

Provolone & Pancetta Stuffed Chicken Breasts | Williams Sonoma

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[photo courtesy of William-Sonoma]

This stuffed Chicken is delicious!
This recipe too using the pocket method for stuffing a chicken breast, and they even give you some tips on getting that great pocket.

*edit-btw, any leftovers make a GREAT sandwich ;)
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Old 03-19-2017, 06:52 PM   #12
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Quote:
Originally Posted by kaneohegirlinaz View Post
i thought i had a photo of this dish, but i can't find right now...

provolone & pancetta stuffed chicken breasts | williams sonoma

Attachment 26440
[photo courtesy of william-sonoma]

this stuffed chicken is delicious!
This recipe too using the pocket method for stuffing a chicken breast, and they even give you some tips on getting that great pocket.

*edit-btw, any leftovers make a great sandwich ;)
Click image for larger version

Name:	001.JPG
Views:	16
Size:	123.1 KB
ID:	26441
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Old 03-19-2017, 09:18 PM   #13
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Quote:
Originally Posted by giggler View Post
chicken armadillo eggs are all the rage around here these days.

Stuff a jalapeno pepper with Jack cheese, roll that inside a pounded chix breast, wrap that in bacon and skewer.

I tried to add a recipe, but most were fried. Here, they are cooked on a grill or under the oven broiler.

Eric, Austin Tx.
I was going to suggest the same thing. Although, I generally use thigh meat, and cream cheese. I cook them indirect on the Weber Kettle. Same thing, different twist.

CD
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Old 03-19-2017, 09:25 PM   #14
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BTW, if you are going to stuff your chicken with fat and calories, and wrap it in bacon, why not go ahead and use dark meat, like thighs? The healthy benefits of breast meat are already tossed aside, by the bacon alone. Why not go all the way? Thigh meat has more flavor, and doesn't dry out as easily as breast meat.

Just a thought.

CD
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Old 03-20-2017, 08:49 AM   #15
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Quote:
Originally Posted by caseydog View Post
BTW, if you are going to stuff your chicken with fat and calories, and wrap it in bacon, why not go ahead and use dark meat, like thighs? The healthy benefits of breast meat are already tossed aside, by the bacon alone. Why not go all the way? Thigh meat has more flavor, and doesn't dry out as easily as breast meat.

Just a thought.

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Aren't the "B" vitamins wonderful?

Vitamin B1 thru B6 = Bacon in all its forms

Vitamin B12 = Beer in 12 oz container

Vitamin B16 = Beer in 16oz container

Vitamin BB = Beer in a liter boot

Vitamin B3B = Beer in a 3 liter boot

Vitamin BS = Beer in a liter stein

Vitamin B3S = Beer in a 3 liter stein

Don't forget all that exercise from hoisting all those liquid Vitamin B's.
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Old 03-23-2017, 02:02 AM   #16
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Thanks for the replies everyone. These will keep me going for a while
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Old 03-24-2017, 10:46 AM   #17
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Just saw a recipe yesterday that I saved to try - that had sundried tomatoes and spinach and cheese that I think would be good with bacon around it Sun Dried Tomato and Cheese Stuffed Chicken Rollatini | Skinnytaste
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Old 03-24-2017, 03:43 PM   #18
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thanks letscook!!
I've gotten a couple of good recipes from there and this looks like another one! I have found sundried tomatoes add such a wonderful "zing" to things. |Yummy!
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Old 03-25-2017, 10:39 PM   #19
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I tried this once, cut the bacon strips in half lengthwise, and did a beautiful weave...

I think I baked at 325F and when my thermometer said done it turned out the chicken was cooked perfectly but the bacon was way over-cooked.

One of my cooking fails.
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Old 11-17-2017, 11:44 PM   #20
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Chicken breasts stuffed with dried figs & fontina

6 boned chicken breasts (skin attached, optional)
12 dried figs, chopped or 3/4 c chopped
6 oz fontina cheese, shredded
salt & pepper
1 Tbsp oil
1/4 c balsamic vinegar, aged

Preheat oven 375F.

In a bowl, mix figs, cheese, salt.

Make a pocket in each chicken breast by cutting a horizontal slit 1 long into the largest part of the breast being careful not to cut all the way through. Open pocket with finger. Stuff 1/6 of cheese mix into each pocket. Sprinkle outside of each chicken breast with salt & pepper.

In a Dutch oven or large skillet over high heat, add oil. Working in batches (if a skillet), cook the chicken until browned on both sides - approx 2-3 min each side.

Place Dutch oven (or baking pan sprayed with oil) with chicken in oven and roast (skin side up) until temp is 165F - approx 12 - 15 min.

Transfer chicken to warm platter. Cover or tent with foil and let rest 10 min.

Cut each breast width-wise so filling shows. Place on warm plates and fan. Drizzle each chicken fan with 2 t balsamic vinegar.

Serves 6
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