On Tue, 9 Feb 2016 09:29:46 -0000, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 8 Feb 2016 09:18:28 -0000, "Ophelia" >
> > wrote:
> >
> >>
> >> Last night I wrapped chicken breasts in bacon, sprinkled them with dried
> >> garlic, onion and salt and baked them on top of sliced onions in a little
> >> water. At the end I put a slice of cheese on each and allowed it to
> >> melt.
> >> Served with roast potatoes and broccoli. That chicken recipe came in
> >> from a
> >> US site. It was very good
> >
> > I'm not one of those "everything is better with bacon" persons
> > although BBQ bacon wrapped shrimp is pretty darned good. At least
> > your bacon isn't like ours (it's meatier), so the end result had to be
> > better than I'm imagining it would be on this side of the pond.
> >
> > Have you tried wrapping your chicken with prosciutto, which is what
> > that recipe is derived from? I do it the "easy way" and just lay a
> > piece of prosciutto on top. It actually adheres to the chicken, so
> > the end result is as if it was wrapped (without the fuss). Provolone
> > is melted over after it's cooked. I'd serve mine with sautéed spinach
> > and pasta dressed with butter or olive oil.
>
> No, but it sounds similar. I might give that a try though

I went grocery shopping yesterday and guess what I came home with the
ingredients for? Haha! If it comes out photogenic enough, I'll post
a picture to ABF. It's usually kind of ugly, but very tasty.

I also wanted a chuck roast or maybe hamburger (not for the same
thing), but came home with leg of lamb because there were big chunks
in the butcher's case... mine is a little over 2lbs. I plan to make a
Greek themed dinner featuring lemon: lemon marinade, Greek potatoes
and Greek salad.

If anything is left after hubby makes lunch and a snack or two, I'll
turn the leftover lamb into a new meal.

--

sf