What a glorious day it has been. I made dinner for the folks and today it was a 5 star selection. I made stuffed bacon-wrapped chicken with a side of feta asparagus. I had originally been inspired by this chicken when I ate at Crush 29, pistachio breaded chicken. The original recipe consisted of chicken stuffed with Havarti cheese, red bell peppers, wrapped in bacon, and breaded with pistachios and flour. The chicken was placed on a bed of mashed potatoes, with a side of asparagus. Two years later, and after a few tries, I made the best stuffed chicken I have made in a while. I did not have bell peppers, therefore I used an alternative route. I stuffed my chicken with raw yellow onion, Havarti cheese, and diced cooked bacon, then wrapped it in bacon. Sealing the deal with toothpicks took a while and was difficult, but enabled all the juices and cheese to stay inside. It took the chicken approximately 40 minutes, covered to fully cook. Keep in mind, a meat thermometer is extremely useful when making stuffed meats. I also decided to insert of a picture of the lake I walked by before cooking. California is wonderful, by Tennessee has taken me heart. Happy cooking and Merry Christmas!
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