**This post is linked to Pennywise Platters Thursday at The Nourishing Gourmet, Tuesday Twister at GNOWFGLINS, Real Food Wednesdays at Kelly the Kitchen Kop and Wheatless Wednesdays at Naturally Knocked Up!**
I came up with this recipe when a friend visited. It was delicious. She said “I hate chicken, but I love this!” The juicy, marinated chicken blended perfectly with the smoky bacon, creamy cheese, fresh tomatoes and sweet basil. It was a perfect summer meal. I served it with some fresh green beans I’d briefly sauteed in the chicken pan. This is also a wonderful grain-free meal!
One recipe awesome chicken marinade, replacing marjoram with basil
2 lbs. chicken breast, thinly sliced
6 – 8 slices of bacon
6 – 8 thin slices of Gruyere cheese
6 roma tomatoes, chopped
1 tbsp. olive oil
1 tsp. sea salt
1/4 c. white onion, chopped
6 fresh basil leaves, chopped
juice of 1/2 lemon
First, mix up the marinade and put the chicken breasts in it and place it in the fridge. Chicken should marinate for at least 2 hours; overnight is better. Then, mix all ingredients for salsa together in a medium bowl, cover and place in the fridge. About an hour before you want to eat, take the chicken out of the fridge. Wrap 1 – 2 slices of bacon around each piece (depending on size). Fry chicken in a medium pan until the bacon is mostly cooked, about 5 – 8 minutes per side. Place all chicken in a baking pan. Top with Gruyere cheese. Place chicken in the oven at 350 for about 20 minutes to finish cooking.
To serve, top with Italian salsa or place salsa on the side. Serves about 4 (we had 3 adults and 2 small children!).
What’s your favorite way to serve chicken?