Is the weekend really over already? I mean, I know I had a longer weekend thanks to an out-of-town work assignment Friday that left me with the afternoon off. And I know I fit a ton of things into my weekend, like reorganizing my pantry, my office/former dining room closet, swimming, farmer’s market, grocery shopping, etc. But is it really time to start the week all over again? I am just not ready!
But alas, I must.
One thing I love about mornings that I drop Will off at daycare: I get to spend some time with him before work. And he can be really fun in the morning. (That being said, I prefer to pick him up after work, since I get out earlier and we can come home and play too – but he’s usually a little warn out by then.) Anyway, this morning I might just make Will breakfast before we leave. That’s a first (if I feed him breakfast – daycare usually does – it’s fruit and a carb. Very simple, very quick.).
Yesterday, I was on a major cooking spree – first my big breakfast, then my perfect-every-time grilled cheeses for lunch and finally, dinner. The dinner you see above.
This was really an on-the-fly dinner that I threw together. Fortunately, I jotted down the recipe while I was running around, pulling it together. It’s definitely worth a try. Shawn was surprisingly enamored with it and even went back for seconds – well, except for the tomatoes. I think it was the subtle cheesy filling that really made the dish.
All in all, this was a pretty easy dinner to toss together. It took about 40 minutes, including prep time, to get on the table, which isn’t bad for a Sunday.
4 boneless, skinless chicken breasts
3/4 cup grated Swiss cheese
1/4 tsp lavender
1/4 tsp kosher salt
4 slices bacon
salt and pepper
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil (the nonstick kind works best).
Wash the chicken breasts and pat dry. Butterfly the chicken breasts, leaving the two halves connected. The Food Network has a great step-by-step guide with pictures here on how to butterfly chicken breasts. Place the chicken, open, on a plate or work surface.
In a small bowl, combine the grated Swiss, lavender and kosher salt. Divide the mixture evenly among the chicken breasts, spooning onto one side of the breast only.
Fold the other side of the chicken breast over the Swiss mixture. Wrap each breast with one slice of bacon, beginning at one end of the breast and working diagonally towards the other end.
Sprinkle the chicken generously with salt and fresh cracked pepper.
Carefully transfer the chicken breasts to the baking sheet. Bake for 25-30 minutes until cooked through.
Sprinkle with fresh-squeezed lemon juice and a bit of sea salt just prior to serving.