Chicken Breasts with Bacon, Mozzarella and Basil served with Pan Fried Summer Squash

It's finally homegrown tomato season in my neck of the woods. I love going out to the garden and picking fresh veggies to prepare our meals. For last nights dinner we had basil, tomatoes and summer squash, all picked fresh. It was so easy and delicious.

INGREDIENTS

One Bonless Skinless Chicken Breast per person

Fresh Mozzarella Cheese

Fresh Large Basil leaves

Freshly grated Parmigiano Reggiano

Salt and Pepper

Small amount of Olive Oil

2 slices of Bacon per chicken breast

For the Squash

Fresh Summer (crookneck or yellow) Squash

2 Tbsps Butter

1/2 of a medium sweet onion.

2 Tbsp reserved bacon grease

Preheat your oven to 400 degrees. Place bacon slices in a single layer on an aluminum foil covered cookie sheet. Bake bacon in the preheated oven for about 8-10 minutes until partially cooked, do not crisp.

 Remove bacon to papertowels to cool.

Reserve bacon grease for later.

Wash, pat dry and seperate basil leaves.

Slice about 1/2 of the mozzarella and shred the other half.

Wash and pat dry chicken breasts. Trim any excess fat.

Slice a pocket in each breast, taking care not to cut all the way through.

Place a couple of basil leaves inside the pocket and one to one and a half slices of cheese.

Close up the breast - secure with a toothpick if desired. 

Pour a small amount of olive oil on each breast and use your fingers to rub it around.

Sprinkle with salt and freshly ground black pepper to taste.

Wash and slice your tomato and place 2 - 3 sliced on each piece of chicken.

Sprinkle tomato slices with more snipped basil (if desired).

Place 2 slices of bacon across the top of each breast, in a X pattern.

Bake in your preheated 400 degree oven for approximately 20-25 minutes.

Remove from oven and sprinkle tops with the freshly grated mozzarella and a spinkling of the Parmigiano Reggiano.

Return to the oven for about 5 minutes, or until the cheese is melted.

While the chicken is baking.

Slice 1/2 of a sweet onion (such as Vidalia) and chop your squash into 1/2 - 3/4 inch slices.

Put your reserved bacon grease (about 2 TBSP) and 2 Tablespoons of butter into your fry pan and heat on medium high. Add onions and sautee until they start to wilt.

Add squash to the pan. Once the squash starts to brown, flip the pieces over and brown the other side.

Sprinkle with salt and pepper to taste and serve!

Enjoy!



Macadamia Encrusted Baked Fish

This was delicious! We can't wait to have it again.

INGREDIENTS

2 8oz fish filets ~ I used Grouper but you could use any white flaky fish such as snapper, mahi mahi, cod

CRUST INGREDIENTS

1/2 cup Macadamia nuts, chopped

1/2 Tablespoon each of  chopped fresh oregano and marjoram (or use 1/2 teaspoon of each dried)

2 Tablespoons chopped fresh parsley

freshly ground black pepper to taste

1 small clove garlic, diced

1 Tablespoon Macadamia Nut Oil (plus a little more for oiling the pan)

1 teaspoon lemon juice* see note

INSTRUCTIONS

Preheat your oven to 350 degrees.

Chop macadamia nuts coarsley.

If you don't have one of these handy dandy chopper thingies, you might want to invest in one. I got mine at the grocery store for $12.99 and I can't tell you how much time it has saved me over the years.

Put all of the crust ingredients into a small bowl and mix well.

Line baking pan with a sheet of parchment and oil lightly.

Place fish filets on the parchement.

Evenly coat the filets with the crust mixture, pressing down with your hands.

Bake at 350 for 15-20 minutes depending on the thickness of your fish.

The fish is done when it flakes easily with a fork and the topping is lightly browned.

Serve and Enjoy!

Life is good!

Note: the original recipe called for 1/2 tablespoon of lemon juice and 1/2 tablespoon of lemon zest, my better half doesn't care for lemon so I omitted the zest and cut down on the lemon juice - if you like lemon, you may want to add it ~ I simply served my portion with lemon wedges on the side)

Cajun Spice Rub

This is a spice rub that we use often. The batch fits nicely in a pint sized mason jar.

Ingredients

1/2 cup of coarse kosher salt
1/4 cup of chili powder
1/4 cup paprika
2 Tablespoons onion powder
2 Tablespoons dried minced garlic
1 Tablespoon ground cumin
1 heaping Tablespoon cayenne pepper
2 Tablespoons of each of the following; thyme, basil, oregano and ground coriander.
2/3 teaspoon white pepper
1 Tablespoon coarsely ground black pepper
1 teaspoon ground mustard


Directions

• Measure everything and pour it directly in tnto the jar.
• Screw the lid on tightly and give it a good shake
• You're done!

This makes a large batch so be sure and seal it up tightly in a jar until ready to use.

It makes a great spice for chicken, beef and even fish.

Enjoy!


Note: The entire batch of Cajun Spice Rub mix has an approximate net carb value of 44.9 carbs.