Bacon Wrapped Chicken Pepperoni Pinwheels

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.

Julienne the basil leaf. Roll it like a funny cigarette and cut thin slices across the the roll.

The amounts are up to you but bottom to top: pasta, pinwheels, basil, parmigiano, and a light drizzle of olive oil.

Bon Appetit!