Maple Bacon Stuffed Chicken
Here we are, in full swing for the upcoming Rotary Ball…who else is STOKED?! This recipe originated from a busy schedule and a partially stocked fridge (as all the best creations have a tendency to do). A little of this and a little of that, and some crossed fingers and a sigh of relief…it’s the perfect week night recipe: fast and delicious. Enjoy!
• 6 chicken thighs or pounded boneless skinless breasts
• ½ red bell pepper, sliced thinly
• 3 slices smoked gouda cheese
• 3 pieces cooked bacon
• 2 eggs, slightly beaten
• 1/2 cup flour
• 1 cup breadcrumbs
• ½ cup white wine
• 3 Tbsp maple syrup
• 2 Tbsp fresh basil, chopped (dried works, too)
• ½ plus ¼ cup butter
• salt and pepper
Preheat a cast iron skillet and set the oven to 350F.
Open a chicken thigh or spread a breast out on a cutting board. Place a slice or two of bell pepper, half a slice of cheese and half a piece of bacon inside.
Roll the chicken until it is wrapped tightly.
Dredge in flour, dip into the egg, then roll in the breadcrumbs, doing your best to keep the whole thing together as you go (don’t worry, when you cook it it will stay together!).
Place in the skillet along with ½ cup butter. Repeat the rolling and breading process with the other thighs.
Cook the chicken until lightly browned on the outside, turning once. The chicken will not be cooked through.
Combine the wine, maple syrup and butter together in a saucepan over medium heat. When the butter melts, add the basil and salt and pepper. Pour the sauce over the chicken.
Place the skillet in the preheated oven.
Bake for about 35 minutes, or until the chicken is cooked through.