Tuesday, July 2, 2013

Bacon Wrapped Chicken Stuffed Zucchini



Good morning! Good humid, humid morning! The humidity in my house right now is currently 82%...isn't that lovely?? And my only options are close all the windows and bring the humidity down with the dehumidifiers going, but sweat to death, or keep all the windows open and the attic fan on, but let all the humidity in the house.....

Decisions, decisions.

Oh well...what are ya gonna do. I guess it's better than snow!

Anyway, I came across this recipe on Pinterest, and it looked good...and easy. It was both of those. Jesse tore his apart and ate it piece by piece (chicken first, then bacon, then zucchini), but he ate it, and that's all I care about :)

These would be great to set out at a party or function...you can always cut them in half to make smaller, easier to hold portions. I made them for dinner though (Heath was still gone, so it was a great dinner for 2 since I could easily adjust the amount I made), and really enjoyed them.

Oh, and I bought a pre-cooked rotisserie and shredded it. I divided the meat into two baggies and froze one, while the other was used for this. I just found that to be easier, but you use whatever works best for you.

Ok guys, have a great rest of your day!

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'Bacon Wrapped Chicken Stuffed Zucchini'
Source: Adapted from Fed And Fit

Ingredients

3 medium to large zucchini
1 lb shredded chicken
18 slices pre-cooked bacon
2 teaspoons sea salt
2 teaspoons black pepper
1 Tablespoon ground cumin
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon chili powder
18 toothpicks

Directions

1. Heat oven to 375. Line a baking sheet with aluminum foil and set aside.

2. Wash and cut  each zucchini in half lengthwise. Using a spoon, carefully scrape out all the seeds and soft membrane down the middle of each zucchini half.

3. Mix the shredded chicken with the sea salt, pepper, cumin, garlic powder, onion powder, and chili powder (it combines easier when it’s warm and a little moist).

4. Spoon about 1/3 cup shredded chicken down the middle of each hallowed-out zucchini half. Wrap about 3 pieces of bacon around each zucchini half and secure with a toothpick at the top.

5. Place each zucchini half on the prepared baking sheet and bake for about 15-20 minutes, checking on them after about 13 minutes to be sure the bacon isn't burning.

6. Remove from oven and allow 5 minutes or so to cool.



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1 comment:

  1. This looks really good! I'll have to try it. Dinners are always harder when the hubs is underway. I am counting down the days until shore duty! :)

    ReplyDelete

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