Healthy: Bacon-Wrapped Chicken Breasts with Chile Cheese Sauce, Basil Chive Red Potato Mash

Thursday, January 3rd 2013. | Healthy

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Hi everyone!

Tomorrow we are having Bacon-Wrapped Chicken Breasts, Basil Chive Red Potato Mash and green beans.  I don’t know if I’ll make the sauce for the chicken or not.  I am the only one who would eat it and I’m not sure I need it!  The sauce sounds pretty good though.

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Bacon-Wrapped Chicken Breasts with Chile Cheese Sauce
(JoAnn via The Deen Bros. Y’all Come Eat)

8 slices bacon
4 boneless, skinless chicken breast halves, cut in half lengthwise (making 8 long pieces)
1 10.75 ounce can condensed cheddar cheese soup
1/3 cup milk
1 tsp chopped canned chipotle peppers or bottled chipotle hot pepper sauce
Dash Worcesershire sauce

Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil; set aside. Wrape a slice of bacon around each piece of chicken and place on the baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler. Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper and Worcestershire to a simmer over medium heat. Turn off heat; cover to keep sauce warm. Broil the chicken 4 to 5 inches from the heat for 1 to 2 minutes or until the bacon is really sizzling. Serve chicken topped with the cheese sauce.

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Basil Chive Red Potato Mash
Amy (amylz)
Recipe courtesy Dave Lieberman

2 pounds red-skinned new potatoes
Kosher salt and freshly ground black pepper
1/2 cup heavy cream
8 tablespoons (1 stick) butter
A small handful chopped fresh chives (about 3 tablespoons)
A small handful roughly chopped basil leaves (about 2 1/2 tablespoons)

Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes. Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through. Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.
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