Bacon Wrapped Chicken

Let me just tell you that we had this for dinner the other night and it was ah-mazing! What was even better than the food was that I didn’t even have to cook, our oldest daughter did. Want the recipes?

BACON WRAPPED CHICKEN: Recipe found on Yummly

Ingredients

2 boneless skinless chicken breasts (flattened to 1/2-inch thickness)
1/2 tsp salt
1/4 tsp pepper
2 tbsps chives (and-onion flavored cream cheese, softened and divided)
2 tbsps butter (chilled, divided)
1/2 tsp dried tarragon leaves (divided)
2 slices bacon

Sprinkle chicken with salt and pepper. Spread one tablespoon cream cheese over each chicken breast; top with one tablespoon butter and 1/4 teaspoon tarragon. Roll up and wrap with one slice bacon; secure with a toothpick.
Place chicken seam-side down on an ungreased baking sheet; bake at 400° for 30 minutes or until juices run clear when chicken is pierced with a fork. Increase temperature to broil; broil 8 to 10 minutes or until bacon is crisp.

SUMMER VEGGIES: Recipe found on Yummly

2 tbsps extra-virgin olive oil
1 purple onion (small, diced)
1 lb zucchini (2-3 medium)
1 pt cherry tomatoes (halved, I usually buy NatureSweet Cherubs)
2 cloves garlic (minced)
1 tsp salt
1/4 tsp ground black pepper (freshly)
1 tbsp basil (fresh chopped, plus more for garnish if desired)

Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to burst, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary.

We had worked outside all day building a deck for the pool and were thrilled that she cooked for all of us! Yep, we’re pretty lucky — she’s a keeper. She even made dessert.