Friday, 16 October 2015

Bacon wrapped Pumpkin stuffed chicken breast

“Pumpkin Everythang”

The moment I knew this recipe was good was when my cousin (who hates pumpkin) grabbed one of these like a hot pocket and ate it with her hands, no knife no fork.  It’s a very simple and easy dinner, great way to get the persons who don’t like pumpkin to eat it.

When one stuffs a chicken breast, it requires beating it flat, rolling, stuffing and tying it. This technique is much less time consuming, all you need is a sharp knife, boneless skinless chicken breast and your stuffing.  Boneless skinless chicken breast always comes with that little extra flap on the bottom. That what you will use to close up the pocket and as it cooks it should create a seal. Since I know that cheese likes to find any opening it can to ooze out. I decided the bacon was needed as added insurance to seal everything in as well as add moisture and flavor to the breast.

Now  for the real question; To sauce or not to sauce. The first question I was asked by a taster was “no sauce?” And my sister while editing said “how comes there is no sauce?” In my head I’m thinking why does there need to be a sauce? The chicken is super juicy and the filling creamy. So for me I didn’t need a sauce. But some of my family members who are obsessed with gravy sauces and ketchup felt it needed a sauce. If you are one of those persons feel free to dip it in whatever sauce you choose (Honey Mustard or hickory bbq sauce is highly recommended) 

4-5 skinless boneless CB Chicken breast
1 teaspoon Salt
¼ teaspoon Black pepper
½ teaspoon Smoked paprika
1 teaspoon Oil
 1 cup shredded Pumpkin
4 ounce Cream cheese
¼ cup mozzarella cheese
5 garlic cloves shredded Garlic
½ teaspoon salt
¼ cup finely chopped Onion
1 pack Caribbean passion bacon 

Greedy tips:

  • Do not over stuff you chicken breast like I did. I put way too much filling in mine forgetting that the chicken would expand as it cooks forcing some of the filling to ooze out.  Try to fold the meat over as best as possible and use the bacon to wrap any exposed seams.
  • If you bake the chicken in a dish as I did the portions of the bacon on the bottom side will not get crispy. Just have a hot skillet ready and as it comes out the oven place it in the pan to crisp the bacon on the bottom before putting to rest and serving.
  • Another great thing to do is to marinate the breast or brine them for 30 to 40 minutes before cooking. Brining the chicken breast makes them even more juicy.
  • To brine the chicken breast dissolve the ingredients below in the warm water. Once the sugar and salt has dissolved mix with the cold water and place the breast in the solution for 30 to 40 minutes up to an hour in the refrigerator. Once the time has finished wash off the chicken breast thoroughly, season and follow the recipe as above.

Quick brine Ingredients
2 tablespoon Thyme leaves
1 tablespoon Allspice
1 grated
¼ cup salt
4 tablespoon sugar
1 cup warm water
3 very cold Water

Xoxo Greedygirl 

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