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Thursday, September 30, 2010

Bacon et Poulet with Poivron Vert et Crevettes (Bacon and Chicken with Green Pepper stuffed with shrimp)

NEW RECIPE:

Bacon et Poulet with Poivron Vert et Crevettes (Bacon and Chicken with Green Pepper stuffed with shrimp)

Baked chicken breast (not covered, let's bacon crisp well) wrapped in bacon after coating with olive oil and salt and pepper to taste. Topped with bananna pepper slice (from our garden), use whatever is on hand (bell pepper, jalapeno to spice it up, tomatoes, sun dried tomatoes, etc.)

serve with:

Shrimp Stuffed Peppers

remove top of Green peppers and remove contents, cook on stove top Uncle bens wild rice (10 minutes), place 2 tsps of tomatoe soup in each pepper, the 3-4 shrimp, cover with rice mixture, then add more shrimp into rice, then cover all with more tomatoe soup, can cover with cheese of choice for last 3 minutes of baking

I baked all on the same pan at 350 for about an hour...quick and easy to prepare and absolutely delightful !!!

ENJOY ! :)