Tuesday, March 24, 2009

B.A.T. Stuffed Chicken

With a couple weeks break from school, I've found that I have far greater motivation to make creative meals after work. I've also been using a lot of leftovers in new ways, something that makes me pretty happy since I am typically prone to waste and often find unmentionables in the back of my fridge.

Last night's dinner of fish tacos with avocado, tomato, and refried beans cooked in bacon fat resulted in a bounty of leftovers: half an avocado, half a tomato, four strips of bacon (minus a nibble here and there... who could resist??), and a bowl full of beans. Setting aside the beans for soft tacos throughout the week, I combined the remainder to make B.A.T. Stuffed Chicken. Get it? B.A.T. Bacon, Avocado, Tomato! See recipe below.

B.A.T. Stuffed Chicken

two boneless chicken breasts, pounded thin
half an avocado, diced
half a tomato, diced
four cooked bacon strips, roughly chopped
two slices smoked provolone (substitute any strongly-flavored cheese)
one handful shredded mozzarella (substitute any mild-flavored cheese)
salt and pepper

Preheat oven to 350. Heat a ovenproof saute pan over medium high heat. Salt and pepper each chicken breast, then on each breast, place one slice of provolone and approximately one quarter each of the avocado, tomato, and bacon. Roll up the chicken, tucking in the ends. Secure with a toothpick if necessary. Sear chicken, seam side down, in the hot pan. Rotate and sear all sides, then return chicken to seam side down. Top each chicken roll with shredded cheese and the remaining bacon, then place the pan in the oven for approximately 10 minutes or until chicken is cooked through. When chicken is done, top with remaining avocado and tomatoes before serving.

B.A.T. Stuffed Chicken with roasted broccoli and couscous

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