Friday, September 2, 2011

Roasted and Stuffed Chicken

This meal is doubly good.  Make sure to get boneless chicken breasts that still have the skin so you can create this meal properly.  Instead of stuffing the meat, which would require slitting the chicken breasts, this time around I stuffed all the goodies in between the skin and the chicken.  As it all roasted in the oven the juices from the cheese, tomatoes, and bacon ran down and soaked through the meat, making it completely moist and flavorful.  My husband loves crispy roasted chicken skin, so cutting open his meal and finding all the fun, baconful surprises inside was an extra win for him. :)

The Meat
- 2 boneless, skin-on chicken breasts
- 1 1/2 cups cherry tomatoes, sliced in half
- 2 slices of bacon, cooked and crumbled
- 2 tablespoons of olive oil
- parmesan cheese, dill, basil, garlic salt, pepper, marjoram to taste

The Veggies
- 1 large zucchini squash, cut into large pieces
- 1 cup green beans, trimmed and cut
- 1 cup broccoli
- 1 cup water
- 1 tablespoon of olive oil
- salt, pepper to taste

Preheat your oven to 385 degrees.

Fry up your bacon in a griddle pan using high heat, and turn them once after 2-3 minutes.  While the bacon cooks and then cools, chop your veggies and set them aside to cook later.  Once the bacon is cool enough to touch, crumble it into bits.  Take the bacon, parmesan cheese, and the sliced cherry tomatoes over to your chicken, and make little piles of each.  Setting up your station like this will make it easier to contain your mess, and keep you from spreading too many germs from touching the raw chicken.

Gently separate the chicken skin from the center of the chicken breast with your fingers.  You wan to have a little flap so you can stick stuff in it.  Put in equal amounts of the tomatoes, bacon, and cheese.  I did the cheese first, laying it flat against the meat, and then mixed in the bacon and tomatoes.  Take the extra cherry tomatoes and sprinkle them all around the chicken in your baking dish.  Drizzle the olive oil over everything and season liberally.   Pop the dish into the oven and bake it for 40 minutes or until the juices run clear when you cut into the meat.  

When the chicken is around halfway cooked, dump the veggies in the water and olive oil in a medium sized pan and cook them with high heat, around 20 minutes.  When they are done, season them with some salt and pepper.

Put the veggies on the plate first, and then layer the chicken on top.  Drizzle any pan drippings and the baked tomatoes over the top of everything.  Enjoy. 

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