2 large chicken breasts
1 cup chopped cooked bacon
1 large Granny Smith apple, remove core, chopped into small
pieces
1 small white onion, chopped
½ teaspoon dried rosemary
2 tablespoons maple syrup
Extra virgin olive oil
Kosher salt and pepper
Chicken
Using a clean work surface, butterfly both chicken breasts. Slice along the length of the chicken at an
angle that leaves about a 1/2 inch thick of flesh; continue slicing through,
while pulling and unrolling the inside of the chicken until you get a flat
rectangle that is about 1/2 inch thick.
Season both sides with olive oil, salt, and pepper. Set aside.
Stuffing
Cover the bottom of a large skillet with extra virgin olive
oil. When hot, add bacon, onion, apples,
and rosemary. Season the mixture with
salt and pepper to taste. Sauté, stirring occasionally until soft. Set
aside to cool.
Preheat oven to 400 F.
Spread stuffing on chicken starting from the edge closest to
you, covering the chicken entirely, leaving about 1" clear on the far
edge. Roll tightly, starting from the closest edge, then secure with twine.
Arrange roll on a single layer on an oven dish. Bake the
roll for 30 minutes, turning it over once at the halfway point of 15 minutes.
Glaze with 2 tablespoons of Maple Syrup during cooking and brush pan drippings
all over the roll for color and extra flavor.
Let the roll rest for 10 minutes before carving. Cut off the string and slice about 1 inch
thick.
Variation - The
original recipe calls for chorizo sausage.
Add 1 cup of cooked chorizo in place of the bacon. The dish will have a Mexican flare and be
much spicier. You can also use 1 cup of just good breakfast rope sausage in place of the bacon or chorizo.
We get to see the sun today and tomorrow so looking forward to the weekend. Hope we can see the meteor shower tonight. Be happy and may God bless you and yours.
We get to see the sun today and tomorrow so looking forward to the weekend. Hope we can see the meteor shower tonight. Be happy and may God bless you and yours.
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