Goat Cheese Turkey Bacon Chicken "Cordon Bleu"

We've been doing a lot of grocery shopping and trying a bunch of new things, but my freezer filled up. What to do when you run out of room? Get creative.

"Kelsey Cordon Bleu"

INGREDIENTS - Serves Two.

2 Tbsp E.V.O.O

1 Large Chicken Breast

3 Cloves garlic, finely minced

2 tsp thyme 

Fresh ground pepper

1 1/2 Tbsp goat cheese

1-2 Slices turkey bacon

Cooking spray

1/2 Large sweet onion, cut however you wish

Here's what to do...

1. Lightly tenderize - not pulverize - your chicken breast. Preheat frying pan on high. Preheat oven to 350 - 375 F (depending on your oven). Rub breast with 2 Tbsp E.V.O.O., minced garlic, and thyme.

2. Sear chicken breast on both sides, and reduce heat to med-high. Add as much ground pepper as you'd like. Continue to cook until little pink remains in the center. The breast will look cooked but the juices will not run entirely clear. Remove from heat and set pan aside. Carefully cut breast in half, like a hamburger bun.

3. Spread goat cheese over the insides of the hot chicken breast as it melts. Lay 1-2 turkey bacon slices, and close breast. Place on baking pan lined with tin foil and cover with tin foil as well, poking about 3 holes in the top. Bake for 30 minutes.

4. Using the frying pan that seared the chicken with the juices and oils remaining, saute onions on medium heat. When they begin to dry out, reduce heat to low, and continue to cook until slightly crunchy.

5. Assuming you're adding a side item or two to your dish, I suggest a half breast per serving. Top with the crunchy sweet onions and enjoy.

Make larger portions if you're looking to impress. This recipe is easy and will have your guests talking for ages. For another variation, try using a little balsamic vinegar when caramelizing your onions, but do not let them become crunchy.  

Bon Appetit!