Bacon Wrapped Mediterranean Stuffed Grilled Chicken

Today we have a very tasty grilling idea that would make a great family dinner meal or it would be just as at home  at a summer dinner party featuring courses from the backyard grill. We sometimes make a baked version of this recipe but I was inspired to wrap this great chicken dish in bacon by a recent photo by my blogging buddy David Olsen over at A Bachelor and His Grill, where there is always something tasty and grill-marked to be found.  Mediterranean flavors are quite popular at our house so the result was a terrific success with everyone cleaning their plates.


4 large boneless chicken breasts

Mix together:

½ cup crumbled feta cheese
½ cup chopped fresh spinach
½ cup chopped sun-dried tomatoes (oil packed)
2 tbsp fresh oregano (or 2 tsp dried oregano)
½ cup chopped, pitted kalamata olives
½ tsp cracked black pepper

Butterfly the chicken breasts by laying them flat on a cutting board and using a sharp knife, cut half way through the meat horizontally, stopping at about ½ inch from the edge and before you cut them completely in half. Fold the breasts open and season with salt and pepper. Share the feta, olives, oregano and sun-dried tomatoes evenly among the 4 breasts and fold the other half of the breasts back over the filling.

16-20 slices of good quality smoked bacon

To bacon wrap the chicken breasts, place 4 or 5 slices of bacon side by side on a cutting board, letting them overlap only slightly.  place one of the stuffed breasts at one end and roll the entire breast in the bacon. Secure with wooden toothpicks if necessary  but be sure to remember to remove them before serving. 

Grill over medium-low to medium heat turning occasionally to brown all sides, until the bacon is evenly browned on all sides and the center of the chicken breasts reaches 180 degrees F. If you are using particularly large chicken breasts and the outside browns too quickly, you may want to finish them by open roasting them on a wire rack in the oven at 350 degrees F. Let the chicken rest for a few minutes before slicing and serving.

Mediterranean Chicken Wellington

Today we have a great recipe for dinner entertaining that is particularly good for the holiday season because it can be prepared well in advance and just popped into the oven for about 45 minutes before serving. Serve it with a simple rice or pasta side dish and you've got a very impressive meal to serve your guests that doesn't have you stuck in the kitchen while everyone else is enjoying the merriment.


1 pkg. (2 sheets) frozen puff pastry, thawed
4 large boneless chicken breasts
4 ounces feta cheese
¼ cup chopped sun-dried tomatoes
2 tbsp fresh oregano (or 2 tsp dried oregano)
½ cup chopped, pitted kalamata olives
Salt and pepper to season
1 egg
2 tbsp cold water

Butterfly the chicken breasts by laying them flat on a cutting board and using a sharp knife, cut half way through the meat horizontally, stopping at about ½ inch from the edge and before you cut them completely in half. Fold the breasts open and season with salt and pepper. Share the feta, olives, oregano and sun-dried tomatoes evenly among the 4 breasts and fold the other half of the breasts back over the filling.

Cut the puff pastry sheets in half and wrap a stuffed chicken breast in each piece. Brush all the edges of the pastry with an egg wash of 1 egg whisked together with 2 tbsp cold water. Brush the egg wash over the tops of the pastries as well and place them on a parchment paper lined baking sheet and bake at 375 degrees for about 45 minutes until the pastries are a medium golden brown and the internal temperature has reached 180 degrees F on a meat thermometer. Let stand for about 10 minutes before serving.

Newfoundland Cod with Olives and Sundried Tomatoes en Papillote

First things first; don't be intimidated by the name of this recipe..."en papillote" simply means cooked in parchment paper. It is a much under-used cooking method that should really be every busy family cook's best friend. It is a great simple way to steam fish and vegetables inside a paper pouch for one fast, healthy, simple, delicious, convenient and easy meal. I sometimes put mine together the night before when the next day is going to be a blur of work, school and driving kids to their evening activities. Nobody reading can relate, I'm sure! ;)

When prepared in just a few minutes the previous night, we can easily have these on the table in half an hour straight out of the fridge and into the oven. Now what are you going to do with the time you would have spent cooking?

Serves 4

4 six ounce fresh cod portions
¼ cup chopped sundried tomatoes
½ cup pitted kalamata olives
1 tbsp dried summer savoury (tarragon or dill make good substitutes)
2 tbsp extra virgin olive oil
4 medium red potatoes, washed and thinly sliced
Salt and pepper to season
Lemon for garnish

Begin by washing and slicing your potatoes and thinly slicing them. Add the slices to boiling salted water for 2 minutes to blanch them. Toss the blanched potatoes in the olive oil and savoury, and season them with salt and pepper. Divide the slices into 4 equal portions and arrange them in the centers of 4 large squares of parchment paper.

Season the fish with salt and pepper and place the cod portions on top of the potatoes. Top the cod with the sundried tomatoes and olives and a small drizzle of olive oil.

Bring two edges of the parchment paper together and roll the paper until one inch from the top of the fish. Fold the ends under the bottom to create a sort of sealed pouch in which the fish and potatoes can cook. Place on a baking sheet and place in a 375 degree oven for about 20 minutes. Cooking times will vary depending on the thickness of your cod portions. You may want to add another 5 minutes if they are particularly thick. Let the pouches rest for 5 minutes before serving.

Serve in the paper pouches with a lemon wedge to squeeze over the top of the fish.