shared by followers | following


  • 2 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Nearly every evening before dinner, I go on a walk. My walks frequently take me past Cascade Falls, where I came up with the idea for this dish. The bacon-and-herb stuffing gives the chicken a mouthwatering smoky savor. The pan sauce—a quick reduction of vermouth—adds an extra taste fillip. It’s fine to have bacon on the Wine and Food Lover’s Diet. While I don’t advise eating several slices with your breakfast eggs, I do like to use a modest amount of nitrite-free bacon as a flavoring. The intensity of very smoky bacon goes a long way, so you don’t need much. I frequently cook chicken, as well as turkey, that has been pounded to a thickness of about ¼ inch. The cooking time of a flattened breast is half that of a regular breast. Plus, I can roll the flattened breasts around stuffings, an easy way to make an impressive presentation.


2 skinless, boneless chicken breast halves (about 5 ounces each)
Kosher salt
Freshly ground pepper
2 slices nitrite-free bacon, cut crosswise into ¼-inch pieces
¼ cup finely chopped fresh basil or flat-leaf parsley
3 tablespoons plus
2 teaspoons finely chopped fresh flat-leaf parsley
2 tablespoons olive oil
I clove garlic, very finely chopped
1 shallot, chopped
¼ cup dry vermouth
2 tablespoons crème fralche (optional)

Nutrition Facts

Show Hide

More recipes by Sheila H.

views icon 360 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In