Just for you Blonde.
Actually anybody can do this.
My recipe for Stuffed Chicken.
Warning this is in no way shape or form to be considered Healthy.
Warning 2 if made correctly it will be one of the best things you have ever eaten.
Warning 3 when heavy cream boils it can overflow quickly, use a deep pan and watch it carefully, if you are stirring it, it doesn’t expand too much.
End of Warnings.
Sorry, I don’t use measurements, you will have to figure it out on your own.
What you will need.
Boneless skinless chicken breasts. (1 per person)
Shrimp, bacon, parmesian cheese (fresh grated, not the powdered stuff), flour, egg, milk, panko, garlic, heavy cream, pepper, season salt (I prefer Lawrys)
When choosing bacon, choose the fattiest that you can, the more grease you can get the better.
First chop the bacon into small pieces, 1/4 inch to 1/2 an inch wide. Chop the shrimp into small pieces, about 1/2 inch also. And since you’re chopping stuff, the garlic too.
From the side of the chicken breasts, cut a small opening and cut out a cavity in the breast, be careful not to make holes on the other side.
Saute the bacon until lightly cooked, drain off grease and put to the side (leave a little in the pan with the bacon bits). DO NOT THROW AWAY BACON GREASE EVAH, It is the holy oil of cooking! Add the shrimp and a bit of pepper, cook for a few minutes, till the shrimp is done. Place in a bowl and add a bunch of parmesian cheese. Mix.
Take the shrimp, bacon, cheese mixture and stuff the breasts. Use a toothpick to seal the opening.
In three dishes prepare 1)flour with season salt and pepper 2)egg wash (egg and milk) 3)panko (Japanese bread crumbs)
Take the stuffed breasts and bread them 1,2,3.
Reheat the bacon grease and add oil (if needed) to make the oil 1/2 inch deep in a pan. Brown the breasts on both sides, place on a oven safe pan and finish in the oven at 375, should take about 10 to 15 minutes depending on the size of the breasts. (D cups might take a bit longer, sorry couldn’t resist)
Next is the sauce, (this is the part that isn’t very healthy)
First take some of the bacon bits and grease that I forgot to tell you to reserve, saute that with the garlic until the garlic if browned, add the heavy cream, reduce until it’s at a light sauce consistency. See warning 3. Add black pepper (fresh ground is the best) and parmesian cheese until you get a medium thick sauce. If the sauce is too thick or breaks, add more cream. You can also add a little season salt, but be careful, there is already salt from the bacon and the cheese, taste the sauce before adding ANY salt. (If it’s too salty, you can thin it down with cream)
Now that the breasts are done cooking, remove the toothpick, and with a very sharp knife (I use a bread knife) slice into 3/4 inch slices and lay them on the plate. Top with the sauce. For added delight, sprinkle some more cheese and chopped parsley for color.
Enjoy and make sure that the defibrillator is close at hand!
Your unhealthy chef,