Monday, February 02, 2015


makes 4 servings

2 (1-oz.) packages fresh basil
2 garlic cloves 
1/3 cup olive oil 
1/4 cup fresh lemon juice 
1 1/2 teaspoons kosher salt, divided 
1 (9-oz.) package frozen steam-in-bag baby lima beans
8 thick hickory-smoked bacon slices 
4 skinned and boned chicken breasts 
1/4 teaspoon freshly ground black pepper 
2 tablespoons olive oil 
1 cup thinly sliced celery (ribs and leaves)
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup thinly sliced red onion  
Preheat oven to 425°. Process first 4 ingredients and 1 teaspoon salt in a blender until smooth. Cook limas according to package directions; cool 5 minutes. Microwave bacon in a single layer between paper towels on a plate 2 minutes or until heated through but still limp. (Do not fully cook.) Sprinkle chicken with pepper and remaining 1/2 tsp. salt. Wrap each breast with 2 pieces of bacon. Cook chicken in 2 tablespoons. hot oil in an ovenproof skillet over medium heat 5 minutes or until bacon begins to brown. Turn chicken. Bake chicken, in skillet, at 425° for 20 minutes or until done. Let stand 5 minutes; thinly slice. Stir together celery, next 2 ingredients, limas, and half of dressing. Serve chicken with lima bean mixture and remaining dressing.
bacon recipe source: Vanessa McNeil Rocchio, Southern Living, March 2014

No comments: