Thursday, February 23, 2006

BEHOLD! The Pimped-Out Fridge!

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Ok, I have no idea why you people are finding the new color of our fridge interesting, but here it is. I'm seriously considering chrome accents, putting a subwoofer behind it, and a few LCD screens. That way, I can get my snack on and my movie on at the same time, bizatches! Fo' Shizzle.

Anyway, a couple people who visited Sunny's blog wanted my recipe for Garlic Herb Bacon-wrapped Chicken. Considering this is a fridgey post, I decided to post it. (Although my Chicken-Mushroom casserole recipe will be taken to the grave with me):

Ingredients:

1 Chicken Breast (per person)
1 Package bacon
Garlic Powder
Garlic Pepper
Mozzarella Cheese
Dried or Fresh Oregano, Basil and Thyme
Half stick of butter or margarine.

Method:

Place chicken breast between 2 pieces of cling film (Saran Wrap), and hammer out flat with a rolling pin. Don't just whack it, you want to end up with a thin piece of chicken, not chicken paste.

Grate your cheese, and cover the top of your chicken breast with it. Sprinkle your herbs on top of the cheese.

Roll your chicken up, to trap your cheese inside the chicken. Think Jam roly-poly (Jelly Roll to the Americans).

Take one or two slices of bacon, and wrap around your chicken to hold everything in place. Place your chicken on a baking sheet (No need to grease it, the bacon provides enough grease to stop it from sticking.)

Place in an oven at 400 degrees.

While that begins to cook, place your half stick of butter into a microwave safe cup. (You may need more or less butter depending on how much chicken you're making). Add a liberal amount of garlic powder, a touch of garlic pepper, and about a teaspoon of your herbs (That's ONE teaspoon of your herbs mixed together, not one teaspoon of each herb). Microwave on high for 30 seconds until the butter is melted.

Stir your butter thoroughly.

Open the oven and baste your chicken with some of the butter.

The chicken takes roughly 20 minutes to cook, baste every so often to prevent your chicken from drying out.

After 20 minutes, cut into a piece of chicken to check that it's cooked through.

Before serving, place a slice of mozzarella on top of every piece of chicken and put back in the oven to melt.

Before serving, drizzle a little garlic butter on top.

Serve with sauteed mushrooms, mashed potatoes or anything you like.

6 comments:

Mark (Lord of the Idiots) said...

Paulius, pretty cruel that your first blog I read is about food... after reading it I AM STARVING NOW! Ha ha Will bookmark it so I can check back often. Now...off to see what animal skeletal remains I have left in my pathetic fridge....

JerBear said...

NUMMY, I do believe I will take my PNW soul to the store and buy all those fatty ingredients.

JK'g I love fat: my favorite dinner is pork chops, mashed taters, and green beans with sauted onions, bacon and garlic chunks.

MC Etcher said...

Mmmn garlic butter...

SL said...

Ma nizzle!

One of my favourite recipes. Thieving bastard. ;o)

Silver Creek Mom said...

Yummm gonna try that.

Nice fridge.

Now I'm won't tell ifyou email me that other recipe. I'm all the way uphere in Canada. I'll never tell!

Miz S said...

Not a chance in hell SCM.
He won't even tell ME!!