Monday, March 10, 2014

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest: California Bleu Chicken Bake

The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest
Foodie Blogroll is always presenting fun recipe and photo contest opportunities... and this contest is no different! Food bloggers were asked to submit a recipe and photo of that recipe using their choice of 3 ingredients. This month of March the three ingredients are chicken, bacon and avocado. The moment I saw this I knew exactly which recipe of mine to submit. Hope you enjoy!
California Bleu Chicken Bake
Serves: 4
Prep: 15 minutes
Cook: 25 minutes
4 skinless, boneless chicken breasts, trimmed and pocketed
1 tsp. Kosher salt
1/4 tsp. cracked pepper
2 avocados, halved and sliced
3-4 firm tomatoes, sliced in rounds
2 tbsp. olive oil
½ c. shredded mozzarella
1 tbsp. olive oil
4 pieces bacon, diced
 4 garlic cloves, minced and pasted
¼ red onion, minced
4 tbsp. unsalted butter
4 tbsp. flour
2 cups milk
¼ c. blue cheese crumbles
Salt and pepper, to taste
2 tbsp. fresh parsley, minced (garnish)
    Preheat oven to 350 degrees F.  Trim away any fat from the chicken and create a pocket in each breast, being careful not to cut all the way through.  Clean and pat dry chicken breasts, then season both sides with salt and pepper.  Place breasts in a lightly oiled 9 x 13 baking dish. 
    Evenly stuff each breast with the avocado and tomatoes.  Drizzle chicken with olive oil, top each breast with 2 tablespoons of mozzarella and bake in pre-heated oven for 20 to 25 minutes. 
    In the meantime add 1 tablespoon of olive oil to medium sauce pan and heat over medium.  Add bacon and cook until crisp, about 5 to 7 minutes.  Remove and drain on paper towel and set aside.  Pour out enough bacon grease so it just coats the bottom of the pan and add garlic and onion.  Let cook 2 to 3 minutes, until translucent also being careful not to burn garlic. 
    Add butter to sauce and pan let melt.  Next add flour, 1 tablespoon at a time, whisking constantly while cooking for 2 to 3 minutes.  Begin adding milk, 1 cup at a time and again whisking constantly to prevent clumps from forming.  Bring mixture to a simmer and let cook until thicken 3 to 5 minutes.  Stir in blue cheese crumbles until melted throughout and season with salt and pepper.  Return bacon to sauce and serve over baked chicken.  Garnish with fresh parsley.

Wednesday, March 5, 2014

Hallmarks Home and Family with Jenn Tidwell- Featuring Slow-Cooked Caribbean Pot Roast and Lemon-Butter Brussels Sprouts

I can't thank all those involved enough for playing your roles in bringing this amazing opportunity my way. While it was super nerve-wrecking, it was even more fun of an experience!!! Let's open some new windows...
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