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Bacon wrapped stuffed chicken breast

I'll warn you now it's quite lengthy but well worth it
2 Chicken breast (flattened)
Bacon 4 to 5 pieces per chicken breast
Dijon mustard
Sliced smoked provolone cheese
Uncooked asparagus
Salt and pepper (to taste)
preheat oven to 350° flatten out the chicken breasts season with salt and pepper, spread the Dijon mustard (approximately 2 table spoons) layer 2 slices of smoked provolone, and uncooked asparagus. Wrap everything with bacon and hold together with toothpicks. Bake for approximately 20 to 30 until chicken is thoroughly cooked. If there is any bacon and asparagus left over wrap the bacon around the asparagus fry it up and serve as an appetizer.

Haitian rice and beans with coconut milk
2 cups of rice
1 cup of dried black beans
1 can of coconut milk
5 cups of water
A pinch of garlic powder (if desired)
1 Maggi (or Seasoning)
Diced green peepper
2 tablespoons of oil

Directions for the Beans

Wash and drain dried beans and place in a medium pot.Add water and let them boil on high. Check beans from time to time for tenderness. If you like your rice dried-cooked, you don't want your beans overcooked.

Usually, it takes about 35 to 45 minutes, depending on the kind of beans that is used.

Once cooked, drain the beans and keep 1 1/2 cup of the boiled water aside for the rice cooking.

Directions for the Rice

Heat the oil in a pan; then add the green onions and cooked beans.Cover for 2 minutes; Then add the salt and coconut milk Reduce heat to medium and keep on stirringAdd boiled-bean water (that you kept aside!)Add maggi, garlic powder and green peeper. Add a bit of salt, if neededIncrease the heat slightly and let content boil covered Uncover and add the rice. Stir everything As the water reduces, also reduce the heat and simmer for 35 minutes.

Hollandaise sauce
4 egg yolks
1 sick unsalted butter (melted)
1 1/2 tablespoons of lemon juice
Pinch of salt (to taste)
Vigorously whisk egg yolks and lemon juice until the yolks have doubled in size. Then using a double boiler over simmering heat slowly drizzle melted butter into egg yolks and whisk vigorously until well blended. Add salt to taste.
Thanks Chef Doug
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