• Dave Adlard, Chef/Owner Candle in the Woods.

Bacon-Wrapped Parmesan Chicken, Mock Ratatouille and Pickled Shallots


Ingredients:

Boneless, skinless chicken breast

Italian-style bread crumbs

Shredded mozzarella

Finely minced parsley

Bacon

Yukon gold potatoes

Yellow squash

Zucchini

Eggplant

Mushrooms

Fresh basil

Shallots

Flavored vinegar

Caper juice

Method:

1. Slice the chicken in half lengthwise.

2. Mix crumbs, mozzarella and parsley in a separate bowl and coat chicken.

3. Wrap chicken in bacon and bake at 375 for 15 minutes. Finish chicken by sauteeing on stove to crisp bacon.

For the ratatouille, blanche potato slices, and thinly slice squash, zucchini, eggplant and mushrooms. Stack in alternating layers with the fresh basil.

4. Bake until tender, about 20 minutes. Finish with blood orange olive oil.

5.For the shallots, slice thinly, and pickle in your choice of vinegar, marinate artichoke oil and caper juice.

#recipes

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