Thursday, October 28, 2010

Fishy Bacon ! ! !

In honor of Fishy Mike's 1 year anniversary, I dedicated a bacon post to him.....
So for year two, I am going to continue with BACON ! ! !

BACON WRAPPED CHICKEN BREAST

4 (around 3 to 4 oz each) boneless chicken breast
8 strips bacon
4 slices provolone cheese, or 1/2 cup shredded
1/4 tsp fresh parsley, finely chopped
1/4 tsp red pepper flakes
salt and pepper

Split the chicken breast horizontally to fillet. Season with salt and pepper to taste. Layer provolone on one side of the breast and fold over the other side to enclose. Wrap each roll with two slices of bacon. Combine red pepper flakes and fresh parsley. Sprinkle on top of chicken. Place in an oven-proof dish and bake uncovered at a 350 F until bacon turns slightly pink, around 10 to 15 minutes. Increase heat to 400 F and continue to bake until bacon crisped and juices run clear when chicken is pierced, around 20-25 minutes. Slice and serve hot.

Bucatini all’Amatriciana
Here’s an approximate cost breakdown of this fabulous 30-minute meal:

$2.00 Bucatini, 1 lb
$5.50 Pancetta, 1/2 lb (this is even less expensive if you substitute regular bacon; only do this if you must)
$1.00 Fresh hot peppers
$3.50 High quality (e.g., San Marzano) canned tomatoes
$1.00 Large red onion
$0.50 Head of garlic (you won’t use the whole thing)
$5.00 Pecorino (you’ll only use a fraction of this, I estimated $0.75 worth)