Gouda Stuffed Chicken Breasts
- Yield servings
- 4 -- boneless, skinless chicken breast halves
- 3 tablespoons fresh garlic, minced
- Salt and Pepper
- 1 large roasted red pepper, cut into four pieces approximately 3" x 2"
- 8 ounces smoked Gouda cheese, cut into four pieces approximately 3" x 1"
- 1/4 cup fresh basil, lightly chopped
- 1 tablespoon fresh thyme, lightly chopped
- 8 slices peppered bacon, thick slice
- 2 pounds Yukon Gold Potatoes, peeled and diced
- 2 cups half and half
- 3 tablespoons butter
- 1/2 tablespoon fresh garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Salt and Pepper, to taste
- 16 -- fresh asparagus, tough bottom ends removed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Bacon Wrapped Chicken Breast Stuffed with Roasted Red Peppers and Smoked Gouda
Place chicken breast halves between two sheets of plastic wrap and pound to even thickness. On each pounded chicken breast, spread minced fresh garlic and sprinkle with salt and black pepper, to taste. Place one piece of roasted red pepper, one piece of smoked Gouda and evenly distribute fresh basil and fresh thyme on each chicken breast.
Tightly roll each chicken breast around the smoked Gouda, roasted red peppers and herbs, making sure to keep the ingredients contained within.
Wrap each chicken roll with two slices of bacon, keeping the ends on the bottom of the roll.
In a non-stick frying, over medium-high heat, place each chicken breast, bacon end side down and cook for approximately five minutes before turning. Turn and cook evenly on each side. Each side will take approximately five minutes to cook the chicken and crisp the bacon.
Remove from pan and allow to cool slightly before serving, as cheese will be hot.
Serve with Rosemary Mashed Yukon Gold Potatoes and Grilled Asparagus. Recipes follow.
Rosemary Mashed Yukon Gold Potatoes
In a small sauce pan, add half and half, butter, rosemary and garlic and bring to simmer. Remove from heat. In a medium size sauce pan, add peeled potatoes and fill with cold water to about two inches above potatoes. Cook over medium-high heat until potatoes are tender, but not falling apart. Strain potatoes and return to pan. With an electric mixer, whip potatoes until smooth while slowly adding half and half mixture until desired consistency is achieved. Add salt and black pepper to taste.
In a broiler pan, place asparagus stalks in a single layer and drizzle with olive oil and sprinkle with kosher salt and black pepper. Place under the broiler and cook for approximately five minutes or until asparagus is tender and very slightly charred.