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Chicken Breast Wrapped in Bacon

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Today is one of the worst days any Mom could imagine. It’s the day when one kid tries to outwit the other over what’s good for dinner. The argument started with a debate over bacon being only a breakfast meal and never good for dinner. Kids argue about stuff all the time so I usually laugh it off. But the older one was trying to make things worse.

When the tears start falling, I jump in and take over. It was such a silly fight. One wanted chicken for dinner and the other one wanted bacon. I resolved the matter with a compromise – we can have both for dinner because I had just the perfect recipe for that. With that, I think I might have solved one of the hardest fights a sibling would have over who gets more attention.

As a parent, we don’t realize how our solutions can impact our kids. I saw the youngest one rush off to embrace her sister and all was well with the world again. Now, I can pat myself on the back for thinking of a solution that would end food debates in the future. All I did was mix two ingredients together to make one delightful meal – all in a day’s work for a Mom.


  • 2 skinless, boneless chicken breast halves
  • 1/4 cup crumbled Gorgonzola cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 4 thick slices of applewood smoked bacon
  • salt and ground black pepper to taste


  1. Start by preheating the oven to 375°F. Then prepare an 8 x 8 inch baking dish and spray on the cooking spray.
  2. Take your cleaned chicken breast pieces and lay them on the table. Take a sharp knife and cut a slit into the thick back side of each chicken breast. Make about a 2 inch long cut and 1 and 12 inch deep.
  3. In a separate mixing bowl, mash up the Gorgonzola cheese, parsley, shallot and garlic. Then finish off by seasoning with salt and black pepper.
  4. Separate half of this filling and start stuffing each chicken breast Next, wrap 2 slices of bacon around each breast to cover the filling. Secure this with a toothpick.
  5. Arrange the chicken breasts on the baking dish properly.
  6. Take the baking dish into the oven and bake until you see the bacon turns brown. The chicken should also be pale and no longer pink inside. That’s about 35 minutes.
  7. Insert a thermometer into the center of the meat and check to see if it reads 165°F.
  8. You can also prepare some vegetables and bake it with this chicken. If not, red bell peppers and green beans are good with this recipe. Best served warm.

Chicken Breast Wrapped in Bacon 2

Bacon and Potato Soup

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Despite the simple name this is a gourmet soup that is really easy to make. I would describe it as a hip friendly soup haha. I have been on a health kick lately and have managed to lose 10 pounds in the last 8 weeks whilst still eating all the yummy recipes you see here on my site, including this bacon and potato soup. I am a firm believer that a diet does NOT have to be torture rather just a good dose of balance and common sense. Anyway back to today’s soup. Every time I make this soup there is never a drop left. My husband and kids absolutely love it. Actually the last time I had a dinner party two people asked me for the recipe. If I could emphasize one thing it would be to drain your bacon properly. We really want to be using the least amount of fat as possible and draining and drying your bacon thoroughly ensures this. Serve this soup with a nice crusty fresh bread and your tummy will thank you.


  • 6 thick slices bacon
  • 1 1/2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1 stalk celery, chopped
  • 4 cups low fat, low sodium chicken broth
  • 4 cups cubed potatoes
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup shredded Cheddar cheese
  • 1/2 teaspoon kosher salt


  1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
  2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
  3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
  4. Stir in cheese, heating just until melted–do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

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