Bacon wrapped goat cheese stuffed chicken with zucchini linguine

I made a super fancy meal last night! It was quite the cooking adventure, I’d never used the food Mandoline that my fiances dad got us, so I thought I’d give it a try. Definitely be careful using this device, i almost chopped my fingers off with the sharp blades, at which point i decided it was a good idea to read the instruction manual, haha. Here is the recipe, enjoy!

Ingredients

Chicken Ingredients

2 Chicken Breasts
3 green onion
6 slices bacon
3-4 oz goat cheese
Pinches of Salt, pepper, garlic powder and parsley flakes
6 toothpicks
1 tbs olive oil

Zucchini Linguini ingredients

3 zucchni
3 summer squash
4 tbs olive oil
3 shallots, shopped
Juice of 1 lemon
1 package mushrooms
1 tbs pine nuts, toasted
Seasoning of salt and pepper

Directions

Preheat oven to 400. On a cutting board cut chicken breasts into thin slices (mine were big so they each got about 3 thin slices). Place a piece of saran wrap over the chicken, and take a can and wrap that with saran wrap, and lightly pound the chicken to flatten in (I had never done this before, and the first pound was a little hard and split the chicken right in half!). When chicken is pounded, sprinkle with desired amount of salt, pepper and parley flakes. Add chopped up green onion, and then crumble the goat cheese on top of the chicken. Next roll up the chicken and wrap a piece of bacon around it, and secure it using a toothpick. Place tbs of olive oil in a skillet that is oven safe, heat the oil and add the bacon wrapped goat cheese chicken. Brown on all sides (about 5 min each side) and then place skillet in the oven for an additional 10-15 minutes.

For the Zucchini Linguini, start by slicing the zucchini and summer squash using a food Mandoline, discarding the center part with the seeds. If you don’t have a Mandoline, just cut the outsides of the zucchini in strips, and then cut those into finer strips. Bring a pot of water to boil, put zucchini and summer squash in for 1-2 minutes, and then remove and put into bowl of ice water. Remove from ice water after a minute. In a bowl mix together 2 tbs of olive oil and the juice of 1 lemon, add the zucchini and summer squash after it is done in the ice bath. In a pan, add the remaining olive oil and your shallots and seasoning, allow shallots to cook for a few minutes, then add the mushrooms. After mushrooms have been cooking for 5 minutes, add the zucchini and summer squash. Cook everything for another 4 minutes and then add the toasted pine nuts and serve.

the chicken and the can i used to pound it