Classic Supreme Chicken

As with many who follow a special diet, eating out is a no-go - so I have fun figuring out "restaurant" style dishes at home. This dish is an all-around people pleaser - highly modifiable to fit each person's taste. Enjoy!

I begin with the version my family likes the very best, then I note variations at the end of the recipe.

 

4 boneless skinless organic chicken breasts

8 slices preservative-free Canadian bacon or thin-sliced ham of choice

1 cup shredded cheese of choice (Diaya is allergen free) *optional

1 cup sliced cooked mushrooms of choice *optional

2 large roasted red peppers - skins removed, rinse well if using jarred peppers (Trader Joes produces jarred peppers that are great for this)

Olive oil

4 sheets aluminum foil or parchment paper

1. Place oven rack in the middle of the oven (3rd position); preheat oven to 425 degrees F. Lightly coat aluminum foil with olive oil - if using parchment no oil is needed. Lay sheets out on counter.
2. Rinse and dry chicken breasts; using very sharp knife, make a slice to form a large pocket along the side of each breast; lay prepared breast on oiled foil or parchment, pocket-side up.
3. Lay Canadian bacon or ham slice out flat; place 1/4 cup shredded cheese and 1/4 cup sliced cooked mushrooms in center of meat; roll or fold meat over to enclose filling; place meat, filling-side facing interior of pocket, into chicken; lay roasted pepper over pocket opening; wrap foil or parchment around chicken breast then lay wrapped package on a rimmed baking sheet; prepare remaining breasts in this way.
4. Place baking sheet into preheated 425 degree oven; bake 40 minutes; remove from oven and allow to rest 5 minutes then open packets and lift chicken out with tongs to a serving plate (be careful as there may be liquid in pouch that is very hot!); serve immediately.

Servings: 4

Prep time: 20 minutes

Preheat: 425 degrees F

Baking time: 40 minutes

Variations/Additions

• Cooked artichoke hearts, drained and coarsely chopped (in place of mushrooms)
• Hummus of choice (in place of cheese)
• Prosciutto (in place of ham), or any protein of choice (even white kidney beans)
• Cooked, sliced onions/garlic
• Raw uncured, preservative free bacon slices (about 8) - in place of red peppers
• Sauerkraut (stuff along with cooked onion then wrap in bacon)

Notes

• I usually serve this dish with brown rice pasta (coated with extra virgin olive oil and minced garlic) or whole grain brown rice prepared as risotto.
• This dish can also be frozen and cooked later - prepare recipe through step 3, placing wrapped chicken into plastic freezer bag; store frozen up to 1 month; to bake: do not thaw! Place frozen wrapped chicken on rimmed baking sheet and place in 450 degree oven; bake 40 minutes.

Enjoy!