Father’s Day Bacon-Wrapped, Boudin-Stuffed Chicken Breasts

What's Fresh June 2015Ingredients:

4 chicken breasts, pounded flat

2 boudin sausages from the Cajun Cleaver

12 strips of bacon, cooked till lightly brown but not crispy

2 vidalia onions, cut into thin strips

1/2 a yellow and 1/2 a red bell pepper, cut into thin strips 2 inches long

1 pear, cut into thin strips

1/4 cup apple cider vinegar

1 tablespoon olive oil

1 box of saffron risotto, cooked

1 bunch arugula


Preheat oven to 400 degrees. For each chicken breast, remove half a boudin sausage from its casing and roll up into the chicken breast; then wrap in bacon (maybe three strips).  Then put in the oven and cook until the chicken has an internal temp of 165 degrees. Cook the risotto following package directions, then sauté the onions, peppers, pear, and apple cider vinegar in a skillet. Salt and pepper to taste. Plate the chicken on the arugula and the pepper mixture on the risotto.  Salt and pepper to taste. Makes four servings.

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