Foodie Friday: Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Ingredients

• 3/4 pound bacon, cut into 1 inch pieces
• 1 cup crumbled feta cheese
• 3 tablespoons sour cream
• 1/8 tablespoon dried oregano
• 1/8 teaspoon ground black pepper
• 3 (4 ounce) skinless, boneless chicken breast halves
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup dry bread crumbs
• 4 potatoes, peeled and cubed
• 1 sweet onion (such as Vidalia®), chopped
• 2 tablespoons butter
• 3 tablespoons sour cream

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
2. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
3. Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
5. While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

Nutritional Information

Amount Per Serving  Calories: 1498 | Total Fat: 84.2g | Cholesterol: 360mg

What to Drink?
	Pinot Noir

Foodie Friday: Ultimate Tailgate Grub: Bacon, Shrimp, Wings, Slaw & Beverages

Bacon Wrapped Barbeque Shrimp

 

Ingredients

 

• 16 large headless shrimp
• 8 slices bacon
• barbeque seasoning, to taste

 

Directions

1. Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little–over cooked shrimp are tough and rubbery, and a real sin!
2. Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.
3. Preheat oven to 450 degrees F (230 degrees C).
4. Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.

 

Amount Per Serving  Calories: 382 | Total Fat: 34.3g | Cholesterol: 108mg

 

 

 

 

 

 

Restaurant-Style Buffalo Chicken Wings

 

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Directions

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

 

 

Nutritional Information

Amount Per Serving  Calories: 364 | Total Fat: 32.4g | Cholesterol: 44mg 

 

 

 

 

 

Asian Coleslaw

 

Ingredients

• 6 tablespoons rice wine vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic
• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 cups shredded napa cabbage
• 2 red bell peppers, thinly sliced
• 2 carrots, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh cilantro

Directions

1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

 

 

Nutritional Information

Amount Per Serving  Calories: 184 | Total Fat: 12.6g | Cholesterol: 0mg 

 

 

 

What to Drink?
	Chardonnay
	Classic Whiskey Sour
	Cherry Limeade I

Beer

Beachcomber

 

 

Recipes on AllRecipes.com