Comments on: Bacon Wrapped “Meat Lovers Pizza” Stuffed Chicken Breast

By: Barbie

Barbie — Mon, 02 Mar 2015 02:54:53 +0000

Kid and husband approved.
---Reply posted by DJ on 3/1/2015
I don't think I could ask for anything more! :)

By: Kathy

Kathy — Sun, 11 Jan 2015 04:50:51 +0000

Another great recipe that my super-picky son liked and my husband inhaled. I had very small chicken breasts, so I wound up wrapping the filling around the breast, and then rolling the bacon around them. Baked them and served them individually, rather than slicing them. Really yummy!

By: Rita Brasher

Rita Brasher — Fri, 09 Jan 2015 20:55:34 +0000

I believe you’re trying to say “Weave the bacon like a basket” ??? 😉
—Reply posted by DJ on 1/9/2015
Hi Rita, you COULD weave it. I’ve seen people do that and it looks pretty cool. I did it on a meatloaf, once. I liked it! However I mean …more … spread the bacon out, like a deck of cards, with each slice overlapping the previous slice. Something like that …

By: DJ Foodie

DJ Foodie — Tue, 09 Sep 2014 20:17:18 +0000

Hi Emma, I’ve honestly struggled with explaining this. All I mean is to simply make a sheet of bacon, by overlapping the strips. http://www.theoldhen.com/wp-content/uploads/2012/08/IMG_0013.jpg" target="_blank">Here’s an image that somewhat shows what I mean. Does this help?
—Reply posted by DJ on 2/27/2015
Yep! I actually used to do this … a long time ago. I would shoot recipes that had LOADS of images, per step. It takes two people to do this well and it’s extra time consuming. With all the writing and nutritional information … I decided against it. However, I AM hoping and planning to get into video, so that I can show people things like wrapping foods in bacon, making crepes, blanching and shocking, etc. Someday! *fingers crossed*
—Reply posted by Jenn on 2/27/2015
Yep, some more process pics would be helpful for those more technically challenged, like me 😉

By: Emma

Emma — Mon, 08 Sep 2014 19:08:10 +0000

I totally don’t get the bacon alignment on this recipe! what do you mean by offset the strips? can you post a photo?

do you mean kind of like this, not touching?: http://www.opaletch.com/images/product_10_5.jpg

or overlapping at the ends?

By: DJ Foodie

DJ Foodie — Wed, 02 Apr 2014 00:49:19 +0000

Hi Julie, I suppose so, but the idea is to offer some kind of flavor contrast with the cheese and meat. A white sauce is really just more cheese. Perhaps try making a quick sauce of roasted peppers, garlic, onions and oregano. Maybe buy some canned roasted peppers and toss them in the blender with onions, garlic, herbs and spices, then take the puree and place on the stove and cook slowly until it’s a thick paste. THAT would be phenomenally delicious and work quite well! 🙂

By: Julie

Julie — Tue, 01 Apr 2014 15:36:17 +0000

Hi! My family would love this recipe, but I am allergic to tomatoes. Wondering if I could use a white sauce of some sort instead? Any ideas? Thanks for the great website!

By: DJ Foodie

DJ Foodie — Sun, 09 Mar 2014 23:07:17 +0000

Hi Unknown, there’s a difference between tomato paste and reduced tomato sauce. One is just strictly cooked tomatoes, whereas the other has extra ingredients, like onions, garlic, oregano, etc. One is a more full "pizza" flavor, while the other is just a concentrate. That said, if you wanted to go more quickly, you could just use the paste and add some fresh garlic and some herbs. It’ll speed the process up, without much loss in quality. I hope this helps! 🙂

By: Anonymous

Anonymous — Sun, 09 Mar 2014 04:04:53 +0000

Why reduce tomato sauce? Could you just use tomato paste?

By: DJ Foodie

DJ Foodie — Sat, 02 Nov 2013 05:09:46 +0000

It’s a half chicken breast … as in the "Left side of a whole breast". Make sense? With all the other stuff added to it, it’s more than enough for 2 portions.