Stuffed Chicken Breast with Dates, Capers, & Bacon with a Walnut Crust
Pound the chicken breasts to a relatively uniform thickness. Put each breast, one at a time, between a couple of sheets of waxed paper to keep chicken juices and pieces from flying everywhere. Then whack the crap out of it using a meat hammer, rolling-pin, or other weapon of choice (I personally have a heavy ice cream scoop I prefer) until the breast thickness is relatively uniform. Feel free to take this time to work out some stress. If you reduce the chicken to pulp, you may want to look into Prozac.
Salt and pepper both sides of each breast.
Spread with a thin layer of the date paste or chopped dates. There is nothing magic about the amount, just avoid big globs. Spread with the back of a spoon and work with fingers as needed. Top with a teaspoon or so of capers. (I used a tsp but may go a bit heavier next time).
Add bacon to pretty much cover the chicken. I used about a strip and a half for each medium-sized breast. For larger chicken breast you could probably easily use two strips.
I probably should have mentioned this before but, have a supply of toothpicks out on the counter so you don’t have to reach into the box with chicken-y hands. I’ll just leave this comment here and see how many of you read the recipe through before you start cooking.
Start at one end and roll chicken breast keeping things tucked in. Secure with toothpicks to hold its shape. I like to tuck the sides as well to keep all the good bits inside and cover with chicken.
Brush the outside of your chicken roll with egg and roll in the nuts to cover (don’t forget the sides!). If you have any nuts left over at the end, feel free to touch up spots you missed.
Bake uncovered at 325 degrees until the chicken reaches an internal temperature of 165 degrees. I let mine sit for about 15 minutes before serving. Don’t forget to remove the toothpicks!