This is one of those hodge-podge, off the top of my head recipes. I’m no gourmet, but I do have a grasp of the basics necessary to whip up something delectable. Ususally. Please don’t look at my coffee cake flop recipe though or you’ll wither my balloon.

Start with fresh skin-on chicken breasts

Red Potatoes, sliced

Italian Blend Cheese

Spinach

Chive/Onion cream cheese (though, admittedly, this ingredient didn’t do as well as I thought. Low melting point and all that.)

Favorite seasoning

Slice the potatoes and place them in a pan. Since I had one on hand and was feeling lazy, I used an aluminum foil pan. Drizzle the potatoes with EVOO (that’s extra virgin olive oil for the unlearned) Sprinkle bacon bits over top.

Make a pocket between the chicken breast meat and the skin, which involves simply slitting the transparent membrane. Now drizzle some EVOO over some spinach leaves and stuff them into the breast. I also went ahead and slipped in a few chunks of the cream cheese, but it didn’t melt well. Next time I would soften the cream cheese and whip in some softened butter. Hm. Maybe that wouldn’t work either. Dunno. Otherwise, just leave out the cream cheese altogether and mix some chives in with the italian cheese and stuff it into the breast. Sprinkle your favorite seasonings over the breasts. I almost always use garlic powder, salt, pepper and basil.

Place the chicken in the pan and surround with bacon bits and potatoes. Cover with aluminum foil and bake at 350 until the juices of the chicken run clear. Uncover, turn the oven to 400. Cover the entire dish with cheese and back uncovered until the cheese melts and begins to turn golden.

Delish!