Bacon-Wrapped Chicken Involtini

Recipe adapted from grouprecipes.com.

Tonight I need a recipe to use ingredients I had on hand and those my family likes.  I also wanted to try to make something more frugal since I have been questioned about how much money my meals cost. I am going to give a cost breakdown as well as a picture tutorial. I do try to make frugal meals, but there are certain items we tend to make room in the budget for and I also shop the sales and discount grocery stores. I welcome all questions and comments about any part of what I post and write about food. I really hope to show people they can easily cook great food and adapt almost any recipe to fit their budget, tastes, and style of eating. Ok almost all, I can’t think of any vegetarian substitute for involtini, wait eggplant can be used! Ha! I did it.

Actually I didn’t come up with that on my own. I did make eggplant involtini early on in my blogging and I made it all wrong!!! Well only slightly wrong. I rolled it in the wrong direction. Don’t ask. It’s embarrassing, really it is. I can laugh about now  because it’s all a learning game.

Involtini-what is that? Well it’s typically thin slices of veal, stuffed and rolled then cooked in various methods. Involtini can be made with steak, called braciole, chicken or eggplant. That is the quick & simple history of involtini.

On with the tutorial, recipe and cost breakdown

Bacon Wrapped Chicken Involtini

1 pound of boneless, skinless chicken breasts ($2.00)

4 slices of bacon ($.50)

3/4 cup shredded mozzarella cheese ($1.00)

9 sundried tomato slices ($.50)

2 cloves of garlic (minimal cost since these are always on hand)

1/2 teaspoon of dried oregano, basil and parsley (minimal cost since these are always on hand)

salt and pepper (minimal cost since these are always on hand)

2 Tablespoons olive oil (minimal cost since these are always on hand)

toothpicks

plastic wrap

Tools you will need-cutting board, sharp knife, meat tenderizer or handle of a heavy knife, pan that can go in the oven and various utensils. Pre-heat oven to 375.

Begin by rinsing the chicken and pat them dry. Next carefully butterfly the breasts and separate the two pieces. I also trim any fat off the meat. Place one piece under a piece of plastic wrap and pound to almost 1/4 inch.

Sprinkle each piece with the seasonings.

Add the cheese, divide the 3/4 cup among the 4 pieces.

Lay a few slices of sun-dried tomatoes on top of the cheese, I left out of one because my one son doesn’t like them.

Begin rolling up from the smaller end. Tuck in side if you can.

Wrap with a slice of bacon, stretching it around the chicken. Secure with toothpicks or cooking twine.

Heat the oil in an oven-proof skillet on med-high heat. Add the garlic, chopped into a few pieces. Remove the garlic after a min or two, and set aside.

Carefully place the chicken rolls in the pan and allow to brown, slightly cooking the bacon, on each side. Turn down heat if needed. Add more oil if they are sticking. (Forgive the old pan and stove, both have been replaced since I made this tutorial.)

Once nicely browned, put the garlic in the pan and place in the pre-heated oven for about 30 min. or until chicken is done. I use a meat thermometer and make sure the chicken is up to 160 degrees. Remove pan from oven and finish crisping the bacon once again on the stove top. Or you could switch on the broiler and crisp under that for a few minutes, it all depends on the pan you use.

Enjoy!

I added a some green beans and a fresh salad with homemade dressing. I think in total this meal was around $7-$8 in cost with leftover salad for my hubby’s lunch. His only complaint was that there wasn’t any chicken leftover for his lunch as well. We really liked this dish. Next time I am going to use roasted red peppers instead of sun dried tomatoes as the original recipe suggested.