Summer Dinner

I love it when I find an easy and healthy recipe that can be modified for my picky eaters. With each one of them having a differing opinion on vegetables, getting our plates to reflect a healthy look can be a challenge. Today I modified a recipe to create a dinner that was very tasty and you get the added bonus of stress relief while cooking. Summer Chicken Fry 2 strips of bacon per person, do not over-crisp. Take and pound one chicken breast per person to 1/8 inch...stress relief part. It works best with your favorite music blasting in the background. Spread a dollop of Greek yogurt on one side of the breast. Add your choice of veggies cut into strips (julienne might be the cooking term, but mine are definitely not pretty enough to use this term). We used red and green pepper, purple onion, asparagus spears, and mushrooms. Any fresh veggies would be wonderful though! Place bacon under each breast and fold chicken breast up like a taco and wrap with bacon. Use toothpick to hold in place. They will ooze a bit, just pack it all in and get gooey! Who says cooking should be clean? Bake at 350 in a baking dish until done. Ours took about 40 minutes. Dale thought they were dry, the kids and I thought they were delicious. Those of you who are seasoned cooks may have an opinion on how to create a more moist breast. I also think there is potential for grilling this wonderful creation. Serve with pasta and corn on the cob...yum! We are looking forward to summer!