Monday, March 2, 2015

Terri's Chicken

This was one of those lonely days, where experiments were going on in slave's kitchen. Dinner was taking longer than planed. But the results seemed very promising. The aroma was better, the colors were better, the textures all seemed perfect. However, no meal is perfect if it is eaten alone. This was one of those nights of solitary dinning.

As I sat thinking about how much I wished there was someone who could act as critic of this presentation. But mostly, just feeling sad that there was no one here for me to serve.
Then, like a miracle, there was a tiny knock on my door. My neighbor Terri was returning some dishes. There she sat in her wheel chair apologizing for not returning them sooner. When asked, she admitted that no, she had not eaten yet. So here was my chance. I reloaded one of the dishes she was returning and helped carry it to her table so she could have a warm, home cooked meal. However it was stipulated that she was being a taster and critic and was to write down any suggestions for me.
So, Here is “Terri's Chicken”.

  • 2 boneless skinless chicken breasts pounded out thin
  • 4oz lower fat cream cheese
  • 2 slices bacon
  • 1 clove garlic, minced
  • ¼ teaspoons Herbes De Province

Pre heat oven to 350.
lay out some plastic wrap on the counter. Place your boneless skinless chicken on this and pound it out until it is about ½ inch thick.
(Slave had just scored a 4 lbs package of chicken breasts. These were not “split”, which works out fine. One of these pounded out was plenty large enough to cut in half for this meal. 5 other breasts were bagged and frozen.)

Allow 4 oz. of low fat cream cheese to soften at room temperature. (half a package.) Mince the garlic then stir that into the cheese along with the ¼ teaspoon of herbs.

Lay out a sheet of wax paper on the counter. Place each breast on this and split the cream cheese mixture for each. Carefully roll this up.

Now lay out two strips of bacon at an angle. This makes rolling it around the chicken easier as you just roll the chicken on it. secure with toothpicks. Place on a foil lined pan. Give it a shot of spray also.

Let this roast for 30 minutes. Now turn the stove to broil! Let these broil for about 4 minutes per side. Turning them over to make sure the bacon is crisp all around.

Let this sit to rest for at least 7 minutes before serving. Slave chose to make a rice-vermicelli mix along with some plain garden peas.
The meal makes a nice presentation and it actually looks great when the cream cheese is oozing out of the ends of the chicken rolls!
Let's hear from Toby Keith for our song this evening:

slave is so fortunate. To get so many opportunities to serve. Just look around they are everywhere! It feels so good. For any serving, is serving my Master when He is not here.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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