Bacon Wrapped Chicken Pepperoni Swirls
- 2 pounds chicken breast (thin ¼ inch sliced about 2 breast)
- 4 ounces pepperoni ( sliced)
- 1 lb bacon (cheap or thin)
- 1 tbs Dawgs Bark
- 12 oz fettuccine
- 3 tbsp butter
- 2 cup parmigiano (shredded )
- 4 tsp garlic (='s 4 cloves fine chopped)
- 1 tbs basil (fresh)
- 1 tsp salt
- 1 tbs olive oil
- Cutting your chicken breast thin flat side can be a pain in the butt. If your breast aren’t too thick just cut them in half and bang them out with a kitchen mallet to make even thinner. I will put mine in freezer for about 45 to an hour to make cutting easier. If you know a better way, do that. Just watch ya self.
- Start oven at 350 degrees
- Supposing you now have 4 chicken fillets sprinkle with Dawgs Bark at you discretion.
- Take a fillet laid out and put pepperoni to cover long ways. Mine averaged 3 pepperoni's each fillet.
- Roll the fillets up and place aside seam side down until you got all fillets wrapped up.
- If you have a rack place it on aluminum foil covered cookie sheet. Otherwise you can set on cookie sheet because we’re spinning half way anyway.
- Now lay a strip of bacon down and roll your chicken balls in it.
- Pin bacon ends with toothpicks and try to make sure you get a pick in the chicken seam. The bacon may/probably won’t cover whole chicken ball, just roll with it.
- As you pin up the chicken balls place on your cooking spot.
- Bake for 30 minutes, turn over, and bake for another 30 minutes.
- Medium heat pan big enough to toss your pasta.
- In a pot pour in water and make it semi salty.
- Bring to a boil and pour in about an ounce of olive oil.
- Add pasta and boil for about 7 minutes to al dente. Package instructions will give your brands the best cook time.
- Save ½ cup of water, strain, and set aside.
- Melt butter and add garlic.
- Add dash of Dawgs Bark or salt and pepper. Remember your pasta water is salty-ish.
- Toss in your pasta with tongs to cover with butter.
- Add as much parmesan as you want. I did about a ½ cup.
- Pour in the pasta water and continue tossing around until most the water is gone.
- Your parmesan will clump and get stringy. Just keep tossing it will break throughout the pasta.
Plate it Up
- Julienne the basil leaf. Roll it like a funny cigarette and cut thin slices across the the roll.
- Take your chicken balls and cut about half inch thick just like your basil and picture. Technically against the grain.
- The amounts are up to you but bottom to top: pasta, pinwheels, basil, parmigiano, and a light drizzle of olive oil.
- Bon Appetit!
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