EPTFor this dish, I have made a chicken breast stuffed with bacon, pepper jack cheese, and sauteed onions with a side of fried potatoes and coleslaw.
Ingredients
![[image loading]](http://i.imgur.com/u4RXM.jpg)
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Chicken breast
Pepper jack cheese
Bacon
Garlic
Onion
Potato
Mushrooms
Cabbage
Salt
Pepper
Paprika
Dill
Sugar
Vinegar
Mayonnaise
Onion Powder
Garlic Powder
Butter
First and foremost, heat your pan over medium heat and fry up a couple strips of bacon. You can start the next step while waiting for the bacon to finish. When it finishes, set it aside on a paper towel (and maybe eat a little bit of it.... Mmmm, bacon...), and drain the bacon fat from the pan.
I like to prep all my vegetables before getting into anything else. Julienne about 1/4 of the onion, cube 2 white button mushrooms, cube the potato, slice three cloves of garlic, and thinly slice 1/4 of the head of cabbage. All of this can be set aside after you are done. Except for the onions. You're going to start those first.
![[image loading]](http://i.imgur.com/SnadR.jpg)
Heat a pan over medium/medium-low heat with the bacon fat that wasn't drained (you can, of course, clean the pan and use a little bit of butter or oil instead, but I'm lazy). Once it is up to heat, throw the onions in, and spread evenly. You will want to watch those periodically and give them a stir every now and then. Add the garlic when the onions are about 3/4 of the way done. Meanwhile, you can break down the chicken breast (remove it from the bone, remove the skin) while you cook the onions (may not have to be done if your chicken breast is already off the bone and cleaned).
(NOTE: Whenever you are working with chicken, use a dedicated cutting board for it, and wash your hands and knife after handling it.)
With your now cleaned chicken breast, you can now cut a pocket to house the stuffing. If you have a thinner knife than a chef's knife, use that as you do not really want a huge hole in the side of the breast. While cutting the pocket, make it as large as you can, but be careful not to cut out the other side/bottom/top. If you do this, you fail miserably and should give up now, or you could sew it up and carry on fairly easily.
![[image loading]](http://i.imgur.com/Fkl9Y.jpg)
What is going to be put into the pocket is a mixture of crumbled bacon, cubed pepper jack cheese, and half of the sauteed onions and garlic. Add a little salt and pepper to this, and shove it into the chicken. When you can't get any more in the pocket, clean up the area around the opening (and probably your hands) and sew it shut.
![[image loading]](http://i.imgur.com/htXvH.jpg)
Just shove it in there. Yeah, you like that, don't you?
Before starting the chicken, put the potatoes into a pot and cover with water. Bring to a boil and allow the potatoes to boil for about 7 minutes or until they are slightly fork tender (if they break apart easily, you have gone too far and should just make mashed potatoes instead). When they are done, drain them well, and toss with the mushrooms, salt, pepper, garlic powder, onion powder, and dill. Set aside until the chicken is done.
Dust both sides with salt, pepper, and paprika. Have a pan heated over a little below medium heat with some butter (or oil), and cook the chicken for about 5 minutes on each side. After that, turn the heat down to medium-low, throw in a little bit of water to create a little bit of steam, and let it sit covered for another 5 minutes or so. (These times were pretty much made up by me and more tailored to the size of the chicken breast that I was using.)
![[image loading]](http://i.imgur.com/a7y2t.jpg)
![[image loading]](http://i.imgur.com/NF73Q.jpg)
While waiting for the chicken and potatoes, you can start and finish the coleslaw. The sauce for the slaw will consist of mayonnaise, vinegar, salt, pepper, sugar, and dill. Mix those together well, and toss with the cabbage and remaining onions to coat.
What was that? Specific measurements/amounts?
Uhhhh.....
Uhhhhhhhh...
1 1/2 Tbsp mayonnaise
1/4 tsp salt
1/4 tsp pepper
1/4 tsp sugar
1/2 tsp dill
2 tsp vinegar
....maybe?
I usually just do this by eye/feel. Those numbers are just educated guesses (completely made up).
So, at this point, the chicken should be done, set it aside and let it rest while you finish the potatoes. Take the seasoned potatoes you had prepared before, and fry them in the pan the chicken was just removed from over medium to medium-high heat (feel free to clean out some of the chicken juices/fat/anything that leaked out). Fry for about 5-8 minutes or until they are done, keeping the potatoes moving.
Once everything is done, go ahead and plate. I decided to slice the chicken, but would work just as well, if not better, if you didn't.
![[image loading]](http://i.imgur.com/NRBlA.jpg)
And that's that. Enjoy.
(( Have to try this though.
.
