Bacon Zucchini Chicken Rolls

Ingredients

2 or 3 strips bacon, mostly cooked, diced

¼ medium onion, chopped

2 tsp olive oil, divided

2 garlic cloves, minced

¾ cups diced zucchini

¼ cup diced sweet red pepper

1-2 TBSP grated Parmesan cheese

1 tablespoon minced fresh basil or 1 teaspoon dried basil

Salt & pepper

1 boneless chicken breast, thawed

Directions

Slice the chicken breast into ¼” thick pieces. Lightly salt & pepper both sides. Set aside to warm to room temperature, under plastic wrap.

In a medium cast iron skillet, fry bacon until it’s beginning to firm up. Remove and dice (or dice before frying).

Sauté onion in remaining bacon fat for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender.

Remove from the heat; stir in the bacon, cheese, basil, salt and pepper.

Roll vegetable mixture up in slices of chicken breast. Secure with toothpick

In the same skillet, brown the chicken rolls. Drizzle with seasoned olive oil.

Microwave or fry the remaining chicken slices. Top with remaining filling. 

Bake it all, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.

Comments: I forgot the basil, and I was out of bell pepper, so I added roasted bell pepper powder and fresh mushrooms  Good. Consider fresh rosemary.