Recipe – Bacon & Blue Cheese Stuffed Chicken Breast with Basil Corn Pancakes

Holy Yumness. It’s Friday night, and I wanted to cook something super yummy but healthy for dinner. Vegetarians, avert your eyes now (or cook the Basil Corn Pancakes for brunch tomorrow!).


BACON & BLUE CHEESE STUFFED CHICKEN BREAST (serves 2)
** Healthy Tip: using a strong flavor cheese like blue cheese means you can use less, and have the same deliciousness for less fat and calories.


Ingredients:
2 Chicken Breasts (approx. 6 oz each)
2 Rashers Bacon
2 Teaspoons Crumbled Blue Cheese
Toothpicks


Directions:
Spread wax paper over a cutting board, lay the chicken breasts down, and fold paper over top. Using a mallet, pound each piece of chicken until it is noticeably thinner and larger. Then, lay a rasher of bacon over top of each (I chopped mine up to help with stuffing), and sprinkle a teaspoon of blue cheese on top of that. Lay one breast on some plastic wrap, then roll the chicken, ensuring the stuffing is contained. Fix in place with toothpicks, then wrap the plastic tightly around the roll to help hold its shape. Repeat with the other chicken breast, and refrigerate at least one hour before cooking.


Preheat oven to 400 degrees. Remove plastic wrap from chicken, and place each breast in oil-sprayed aluminum foil, wrap well, then bake for 22 minutes. Let sit for a few minutes before unwrapping. Remove toothpicks, slice into pieces and serve.


** Vegie Extra: I made some asparagus to go with this feast, because it’s Spring and asparagus is in season and it’s so good. I cut the thick ends off the stalks, and wrapped them in an oil-sprayed aluminum foil packet with some salt, pepper, garlic, and a teaspoon of olive oil drizzled over. I put them in 10 minutes before the chicken was done. I like my vegies on the crunchy side, so cook an extra couple of minutes if you like them more cooked.




BASIL CORN CAKES

Ingredients:
1/2 cup Whole Wheat Flour
1/2 cup 1% Milk
2 Large Eggs
1 Tablespoon Canola Oil
1/2 Teaspoon Baking Powder
1 Can Corn Kernels (you can also use creamed corn, but the whole kernels give the pancakes a nice crunch)
1/2 Cup Fresh Basil, chopped




Directions:
Whisk the flour, milk, eggs, canola oil, and baking powder in a bowl until smooth. Stir in corn kernels and chopped basil. Heat a skillet over medium heat with some canola oil (1/2 tablespoon per pancake is okay. You can also buy one of those oil misters and spray the oil in if you want to use a little less). About 4 heaped tablespoons of mixture for one 5 inch pancake. Cook about 1-2 minutes on the first side, then flip and cook until golden brown on the other side, 1 to 2 minutes more. 


BONUS: The above ingredients make two 5-inch pancakes as a side dish, as well as leaving a little left over to make Basil Corn Mini Pancakes for breakfast/brunch! Make sure you have some spreadable goat cheese for your breakfast pancakes!!

It  was SO GOOD!!