Saturday, December 24, 2011
Caprese Bacon Chicken and a Mini Weekend Wine Review: La Vieille Ferme
An inexpensive French wine we like to enjoy with a variety of dishes. Good deep coloring, quaffable with berry fruit tastes an sometimes a hint of pepper, medium-bodied beauty we love to have gracing our table.
International night at our place. We enjoyed this French wine with Caprese Bacon Chicken. Draw in a big breath, savor the aroma and sit down to a damn fine meal. I love eating at home.
This is a dish served at Olive Garden restaurants but I modified it quite a bit. No cream in the fridge so.......I made it as I wanted to and...viola!
Use roma tomatoes, garlic, fresh basil (heavenly scent as you pick from the garden), a tiny bit of tomato sauce, sea salt, pepper, mozzarella cheese and chicken breasts. I actually used chicken tender as the breast meat is too dry for our taste.
8 bacon strips
4 boneless skinless chicken breast halves (or chicken tenderloins)
1 TB olive oil
½ tsp salt
¼ tsp pepper
2 Roma tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices mozzarella cheese
Fry up the bacon. Set aside. Now saute the tenders then set aside. Next toss the Roma tomatoes in the skillet with garlic and basil and a tad of tomato sauce. Place the tenders into a baking dish and smother with tomato mixture. Top with bacon then mozzarella. Use the thick cut slices of mozzarella.
Bake at 350 F for about 30 minutes.
Bon appetit and ...Buon appetito!