Bacon Wrapped Chicken & Kraut

So, here is my first attempt at adding pictures to this to be a bit more descriptive so please bear with me...

I was sitting on the floor playing with my dogs when I looked at the food processor and thought..."I want relish." Odd I know but I did! I began to inventory the kitchen for things that could be made into a relish, and I thought I had a small head of red cabbage and a small head of savoy cabbage, some zucchini that I could not for the life of me think what to do with earlier in the week, some various condiments, and flavorful liquids. Hitting the venerable wall, I thought what would go well with a relish, and I though back to a wonderful mango pepper relish that went well with bacon wrapped scallops. Not having scallops or mangoes in the house, I figured I could do a relish/sauerkraut like side with bacon (which I had in the house) wrapped chicken.

Normally when I wrap chicken in bacon I add a very powerful cheese to roll up in the chicken and bacon, but I did not have any cheese like that today. What follows is a description and a how to guide to make Bacon Wrapped Chicken & Kraut.

You'll need:

1 small head of savoy and red cabbage
1 small onion (diced)
2oz. butter
rosemary - fresh is better
black pepper - fresh ground
apple cider vinegar
honey
a tall pot

Chop the cabbages fine and then cut in half, then dice the onions. Next melt the 2Oz. of butter in the pot over LOW heat for 2-3 minutes or until the butter starts smelling a bit nutty.


Now add the cabbage and onions to the hot butter and stir to combine. Let this cook on medium low for 15 minutes. After time has elapsed, add 1/4 cup of apple cider vinegar (or to your liking, the more you add naturally the stronger it'll be.) Also add the pepper and rosemary, 1 tablespoon or so of each. Now you get to stir this occasionally for another 15 minutes on low.

The next portion of the meal is the bacon wrapped chicken. Here is what you are going to need.

1/4 Cup of bread crumbs (I go with low sodium)
1 tablespoon of fresh pepper
1/4 Cup of Parmesan cheese.
1/2 tablespoon of thyme
drops of milk (whole) or even cream if you DARE :)
sour cream
4 fillets of chicken breast
8 rashers of bacon (again I went with low sodium)



Add the bread crumbs, herbage into a small bowl, then start adding drops of milk to this mixture to make it the consistency of a topping for a coffee cake, or barely moist but clumpy. Next take your chicken and on one side smear a very small amount of sour cream on each fillet.
Now you get to play with your hands and sprinkle the crumbs n' stuff on the sour creamed chicken. Let this rest for a few minutes in the fridge. If you did not try to use all of the crumbs (if you did you have mammoth chickens) you should have a fair amount left.


After a few minutes, line up 2 rashers of bacon, fold over one edge of the two, then roll up the chicken. Do this for all the pieces.


Then roll them in the remaining crumbs and place into a glass baking dish that was liberally covered with no stick spray. (Ignore the horseradish in the background, I thought it would work with the kraut, but thought against it at the last minute.)

Put this in a 350 degree oven for 30 minutes.



Lastly you are going to need:

4 small zucchini
olive oil
pepper

Cut the zucchini down the middle, coat with olive oil and feel free to go medieval on them with pepper. Put them to the grill for 6 minutes to get those oh so necessary grill marks, then remove and bring them in.

If you time it right everything should be done at the same time; so plate and enjoy!