A couple of weeks ago hubby and I went to Buca di Beppo for dinner. We ordered the small portion of Prosciutto Stuffed Chicken, it was beyond amazing! I had my bestie visit over the weekend and I wanted to cook something special for her. We decided on chicken, and tried our best to recreate what the restaurant had.
Bacon and Mozzarella Stuffed Chicken
- chicken breasts
- flour, egg wash, and breadcrumbs to coat the chicken
- mozzarella cheese
- bacon (I did three large slices of bacon to two very large chicken breasts)
- basil (fresh!)
- Parmesan cheese
- garlic
- pine nuts
- cream
- olive oil
- asparagus
- grape tomatoes
Preparation & Cooking Instructions
To begin I fried the bacon in a non-stick pan with a pat of butter. While that was crisping, I made a large pocket in each breast (I joked it was like doing breast implants, bwahaha) and M. prepped the cheese and asparagus. Once the bacon is cooked and nicely crispy, remove from the pan and set aside. Turn the heat up on the pan to medium. Take each breast and dip in your flour, then your egg wash, and then your bread crumbs. You can easily season the breadcrumbs with dried herbs such as parsley, and also salt and pepper, paprika or chili powder. Place each breast into the pan that has been coated by the bacon fat and cook on each side until nicely crispy with a gorgeous color! Once fully fried on each side, transfer to a glass dish or other baking dish that has been lightly sprayed with Pam or oil. I used the tongs to open up each implant incision, hah, and M. stuffed the bacon and cheese into each pocket. I used toothpicks to keep the openings closed. Bake at 375 for 25-30 minutes, or until fully cooked inside.
For a side we did asparagus. Simply prepared by sautéing in garlic oil, and seasoned with salt and pepper. For the top of the chicken, we steamed grape tomatoes until they softened up. The pesto cream sauce was incredibly simple to make. It's basically a simple recipe for pesto (fresh basil, olive oil, pine nuts and Parmesan cheese) with additional cream to thicken and lighten up the color. To serve, spoon a heaping serving of pesto sauce on your plate, place the breast on top and top with the tomatoes.
To begin I fried the bacon in a non-stick pan with a pat of butter. While that was crisping, I made a large pocket in each breast (I joked it was like doing breast implants, bwahaha) and M. prepped the cheese and asparagus. Once the bacon is cooked and nicely crispy, remove from the pan and set aside. Turn the heat up on the pan to medium. Take each breast and dip in your flour, then your egg wash, and then your bread crumbs. You can easily season the breadcrumbs with dried herbs such as parsley, and also salt and pepper, paprika or chili powder. Place each breast into the pan that has been coated by the bacon fat and cook on each side until nicely crispy with a gorgeous color! Once fully fried on each side, transfer to a glass dish or other baking dish that has been lightly sprayed with Pam or oil. I used the tongs to open up each implant incision, hah, and M. stuffed the bacon and cheese into each pocket. I used toothpicks to keep the openings closed. Bake at 375 for 25-30 minutes, or until fully cooked inside.
For a side we did asparagus. Simply prepared by sautéing in garlic oil, and seasoned with salt and pepper. For the top of the chicken, we steamed grape tomatoes until they softened up. The pesto cream sauce was incredibly simple to make. It's basically a simple recipe for pesto (fresh basil, olive oil, pine nuts and Parmesan cheese) with additional cream to thicken and lighten up the color. To serve, spoon a heaping serving of pesto sauce on your plate, place the breast on top and top with the tomatoes.
2 comments:
This looks amazing! And I just went to Buca di Beppo yesterday--love it. :)
Looks and sounds fantastic! Great plate presentation :-)
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