Wednesday, August 28, 2013

Recipe Review: Stuffed & Wrapped Chicken with Crash & Smash Potaotes

I really do like to cook - it just feels like life gets in the way and I don't have time for it. I really love Pinterest for recipes because I can pin things I want to try - then when I do have time to cook - I just pull it up and go!

I had found a couple of recipes I decided to try together. First up was the Cheddar & Pepper Stuffed Bacon Wrapped Chicken from Sweet C's Designs (full recipe below). I love chicken, bacon and cheese - so how could this be bad?!

I started with cojack cheese and an orange pepper. It's pretty simple - you cut open a chicken breast, lay the stuffing inside, fold over the chicken and then wrap it in bacon. I was pre-occupied with getting food in the oven and slacked on my photo taking.

The recipe called for one piece of bacon per chicken breast - but I couldn't figure that out. I used a couple pieces per breast. These were HUGE chicken snoobs though. So after loading the chicken and wrapping it - it went in the oven.

In the mean time, I was boiling 12 red potatoes for about 15-20 minutes. I was a little skeptical that I was basically cooking these before the actual "crash" - but I went with it. The crash potatoes came from The Pioneer Woman (full recipe below).

After boiling the potatoes you put them on an oiled cookie sheet and smash them! I used a drinking glass and pushed hard. You definitely need to have them boiled enough that a fork goes through fairly easily. If they're not cooked enough - smashing will send a potato flying across your kitchen into your waiting dog's mouth (or maybe that was just me).

After the crash & smash - you drizzle with more olive oil, salt and pepper. Then - in the oven they go with the chicken.  I would recommend the smaller potatoes for this - much easier to smash.

So here's my finished dinner - stuffed & wrapped chicken with smash & crash potaotes. The potatoes were awesome! Broiling them for a few minutes really got them crispy. I loved these potatoes (and so did the husband) - we'll DEFINITELY be making these again.

Here's an inside shot of the chicken. I would make the chicken again - but would probably change up a couple of things. I would use smaller chicken breasts and put more stuffing inside. I always feel like the cheese just evaporates. The bacon definitely helps keep the chicken moist while baking. It was good but could have been better.

All in all a good dinner - but I can tell you - I'm already craving those potatoes again!

Cheddar and Pepper Stuffed Bacon Wrapped Chicken from Sweet C's Designs

Ingredients
* 2 chicken breasts
* 2 slices extra sharp cheddar cheese
* 1 sweet orange or red pepper
* 4 pieces bacon

Preparation Instructions

  1. Carefully cut open chicken breasts with a long thin knife. You'll want to butterfly them, but be careful to not cut yourself or pull the knife up or down to get an uneven cut.
  2. Season inside with salt and pepper.
  3. Cut cheddar slices in half so you can lay them inside chicken and not overhang.
  4. Cut pepper into long strips that lay flat.
  5. Lay into chicken, fold chicken back up.
  6. Carefully wrap chicken with bacon.
  7. If you are having a hard time, you can use a toothpick to keep the chicken closed and the bacon from sliding off- but that is totally optional.
  8. Bake at 350 for 30 minutes, check chicken's internal temp.
  9. When chicken is cooked thoroughly, set to broil and crisp bacon under broiler for about 2 minutes.
  10. Serve with veggies and a salad, rice or other side dish and enjoy!


Crash Hot Potatoes (from Pioneer Woman)


Ingredients
  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions
  1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
  2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
  3. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
  4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
  5. Bake in a 450 degree oven for 20-25 minutes until golden brown.


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