I decided to try 'Bacon wrapped chicken stuffed with spinach and ricotta'. Once I had sliced the chicken breasts and combined the mixture I started to roll the breast, but had trouble with it.....so as I often do, I improvised and decided to line a slice tray with alfoil and lay the fillets out, then spread the mixture over them and topped it all with sliced bacon pieces.
I then covered it with alfoil (sprayed the alfoil first so the bacon didnt' stick to it) and baked in a moderate over for 1½ hrs. When I took it out the oven I had to drain juice that had accumulated but it was cooked beautifully and sliced really nicely (a bit like slicing lasagne!).
Everyone enjoyed it, so I thought I'd do a post about it as I find it's a good way for me to keep track of recipes I make!
The original recipe I was using can be found here. However I made some changes to the ingredients as well. I didn't cook the spinach first, just chopped the fresh baby spinach. I also didn't use the garlic, onion powder or garlic salt, instead I substitued it for a packet of french onion soup. Maybe because I didn't cook the spinach first I had some excess juice, but it still worked out ok and it tasted good.
I don't particularly like the smell of Eucalyptus as it reminds me of 'Vicks' baths we used to have when we had colds. Fill a large bowl with very hot water, place a teaspoon of Vicks Rub (basically Eucalyptus oil) into it, place your head over the bowl and a towel over your head and the bowl and inhale. It actually worked wonders to clear your nasel passages and I used to use if for our kids as well.
Hope you enjoy your weekend