Bacon Wrapped, Tomato and Cream Cheese Stuffed Chicken

Yes, I realize that this title is a mouth full. But you will understand when you have a mouth full of this delicious goodness that consists of bacon and chicken. I mean how could you go wrong??

I know on social media a few years ago bacon was a huge craze. Bacon flavored everything. Bacon decals on everything from socks to key chains and of course bacon wrapped anything was a huge hit at the state fairs, local stores, and restaurants.

Recently I got inspired to try and come up with my own version of a bacon wrapped dish. I knew I wanted to pair it with chicken, but the question was, “what to stuff the chicken with?”

That’s where I got the idea to create a recipe that required only two other ingredients and also two common ingredients that most people already have on hand. Cream cheese and diced tomatoes.

So let’s get into my recipe:


bacon wrapped chicken


  • 4 slices of bacon
  • 2 chicken breasts ( make sure they are thick so you can butterfly them)
  • diced tomatoes (amount varies but plan for 1/2 tbsp per breast)
  • cream cheese (1/2 oz per chicken breast)
  • tooth picks (not for eating, just for holding the bacon secure while cooking)


bacon wrapped chicken 1



  1. Preheat oven to 350 degrees
  2. Start by butterflying your chicken breast. (This technique is done by laying your chicken down flat and slicing horizontally into the chicken, as if to cut the breast into two thin slices. But you don’t want to cut them all the way through. You want to cut as if to make a pocket in the chicken breast.)
  3. Next you will lay a thin slice of cream cheese on one half (one side of the butterfly) of the chicken.
  4. Then you’ll spoon about 1/2 a tbsp of the diced tomatoes on top of the cream cheese and fold the chicken over itself, to “pocket” the cream cheese and tomatoes.
  5. Lay out the two slices of bacon parallel to each other and place the chicken breast at one. Roll the chicken up in the bacon and secure ends with toothpicks.
  6. Repeat process for as many chicken breasts as you plan to make.
  7. Place on a baking sheet. and bake 25-30 minutes.
  8. Remove from oven, serve and enjoy.




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Lemon, Herb and Garlic Chicken

Before I get into the recipe, I want to share with you one of my favorite kitchen ingredients (used in this recipe).


Lemon herb chicken 7

Chicken flavor “Better Than Bouillon”


This ingredient is literally, as it says, better than bouillon and even better than chicken broth! It’s something that’s always in my pantry (well, really my fridge due to the fact that it needs refrigeration after opening). But it’s something so easy to keep on hand and that’s one thing I love about it, besides the fact that it also has amazing flavor.

This is definitely an item I believe everyone should have in their pantry.


Lemon herb chicken 5.jpg


I know, I know, you all came on here to get the recipe to this delicious Lemon, Herb and Garlic Chicken, not to hear me ramble on, so here it is!




  • 8 drumsticks & 6 thighs (chicken)
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 8 cloves of garlic (minced)
  • 2 tbsp fresh thyme (chopped)
  • 2 tbsp fresh oregano (chopped)
  • 3/4 cup dry cooking sherry
  • 2 tbsp chicken “better than bouillon”
  • 1/4 cup water
  • 2 lemons (1 for juicing and 1 for slices as garnish)


Lemon herb chicken 10



  1. Season both sides of chicken with salt and pepper
  2. Heat olive oil in large skillet, add chicken, and cook 5 minutes on each side (or until chicken is golden brown)
  3. Remove chicken and set aside
  4. In same pan add garlic, thyme, and oregano and cook until aromatic. Then add the sherry, lemon juice, better than bouillon and water to deglaze the pan. Bring to boil.
  5. Add chicken to pan, reduce heat to simmer and cover. Let cook 20 minutes or until chicken is tender. (flip chicken in pan halfway through to make sure sauce coats both sides)
  6. Garnish with fresh herbs and lemon slices.


Lemon herb chicken 11


My Tips:

  • Serve with sides of garlic and chive mashed potatoes (comment below if you want my super simple recipe!) and asparagus.
  • When serving chicken, WOW your guests by displaying chicken on a platter.  Chop up some extra thyme and sprinkle it over the chicken and arrange lemon slices on top.


Hope you enjoyed this recipe and I look forward to cooking the next one with you!

Meal Prep Mania- My Easy Sausage Jambalaya (2 of a 3 post series)

This is my version of a quick and easy Jambalaya that you can make with what you already have on hand.

I meal prepped a batch of this for my family on Sunday, that way we’d have it ready to warm up for any meal.

The traditional recipe of Jambalaya calls for several other ingredients, not mentioned in my version, but feel free to add those if you want.

Here’s what I used.


  • 1 Onion (I used red because I already had that chopped up in my fridge)
  • 2 bell peppers (chopped into small chunks)
  • 5-pack of Sausage links
  • 1 can of Rotel ( I used the Fire Roasted Diced Tomatoes & Green Chilies)
  • 1 Bay leaf
  • 1 tsp thyme
  • 1/4 tsp Cayenne pepper
  • 2 tbsp Cajun seasoning
  • 2 cups white rice
  • salt and pepper to taste
  • 4 cups of water
  • 2 tbsp Olive oil

Jambalaya 6


  1. In a large pan, over medium heat, heat up the olive oil.
  2. Add in onion and bell peppers and saute until peppers are soft (about 5 mins)
  3. Add in sliced sausages, stir and let that cook about 2 mins
  4. Next add the Rotel, salt, pepper, thyme, cayenne pepper, Cajun seasoning, 2 cups of rice and 4 cups of water. Stir, cover with lid and cook for about 20 mins. (remember to stir occasionally to keep ingredients from sticking to the pan)
  5. Once all liquid is absorbed remove pan from heat. Serve up a bowl to enjoy or let cool and place into food storage containers for later.

Jambalaya 7.jpg



*Garnish with green onions if you have those one hand (sadly I didn’t)! They add flavor and beautiful color.

Meal Prep Mania- Teriyaki Turkey (1 of a 3 post series)

Now, I’m sure you’ve all heard of meal prepping. Whether you’ve seen it on social media, heard a friend mention it, or if you’ve done it yourself in the past.

Sometimes it’s easy to do and sometimes it’s hard, but that all depends on the recipe. That’s why I’ve come up with the perfect recipes that are simple, yet delicious and they won’t take too much time out of your day to prep.

The first recipe is my Teriyaki Turkey. Now some of you might say that ground turkey is boring or bland, but if you add these simple ingredients listed below, I’m sure your mind will be changed!

So here’s what you’ll need.


  • 3 lbs of ground turkey
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • pinch of salt
  • pinch of pepper
  • 2 tbsp of teriyaki sauce
teriyaki turkey 3
This is the one I used.



  1. Add turkey to large pan, over medium heat, and cook until almost all the turkey is fully cooked (about 5-6 minutes).
  2. Add onion powder, garlic powder, salt, pepper and teriyaki sauce and stir until combined.
  3. Let cook about 3 more minutes, remove from heat and disperse into individual storage meal containers.


Yes! It’s just that simple!


Serving suggestions:

* Serve with a side of mixed steamed veggies (or any veggies you like) and rice (you can also use brown rice, quinoa or any grain you please).


teriyaki turkey 2

St. Patrick’s Day Roasted Corn Beef and Cabbage

With St. Patrick’s day just a few days away I decided to post the recipe that I’m going with this year. Hope you like, and don’t forget to wear your green!


cabbage 4


  • 3 lbs flat cut corn beef brisket
  • 1 packet spice mix (the one included with the corn beef)
  • 1 tsp black peppercorns
  • 6 baby potatoes (cut into quarters)
  • 2 medium carrots (peeled and cut into chunks)
  • 1/2 tsp dried thyme
  • 2 tbsp extra virgin olive oil
  • 1 tsp mustard seed
  • 2 cloves garlic (minced)
  • 1/2 head of cabbage (cut into 5 or 6 wedges)
  • 1/2 cup water
  • salt to taste


cabbage 5


  1. Rinse corn beef with cold water, pat dry with paper towel and place on wire rack in a 13in X 9in pan with fat side up.
  2. Place black peppercorns in ziploc bag and crush with a mallet.
  3. Sprinkle and press spice mixture and black peppercorns on the top of the brisket.
  4. Fill roasting pan with water, and cover pan with a large sheet of aluminum foil. Roast in a 325 degree oven for 2 hours.
  5. Place potatoes and carrots in a roasting pan. Sprinkle dried thyme and salt over veggies. Drizzle with olive oil and mix well, till evenly coated.
  6. After two hours, remove corn beef and carefully remove aluminum foil.
  7. Increase over temperature to 350 degrees and return corn beef, uncovered. Also add vegetable tray to the oven and cook 1 hour or until internal temp of corn beef reaches 185 degrees.
  8. Check tenderness. (should be fork tender)
  9. Remove beef and veggies from oven (set aside) and tent beef with tin foil to rest.

cabbage 11

For the Cabbage:

  1. In large pan heat vegetable oil. Add mustard seeds. (if they pop, that’s ok)
  2. Add minced garlic and continue to fry for 20 seconds.
  3. Add cabbage wedges. Sear 1-2 minutes on both sides.
  4. Add 1/2 cup of water and salt to taste. Cook about 3 minutes. Transfer to serving dish with corn beef, potatoes and carrots.




Image result for shamrock




My Grownup Grilled Cheese and Tomato Soup

One of my favorite things to make is grilled cheese sandwiches with tomato soup on the side. This tradition started for me at a very young age. I have memories from when I was a little girl, and I would have a sick day home from school, and my mom would always make a grilled cheese sandwich with tomato soup for lunch. We would always sit down on the couch and watch a movie while we ate, then it was off to bed for me, because after all I was home sick.

This is a tradition I hope to some day pass down to my kids. It’s such a cozy warm tradition. And it’s not just a tradition for sick days. It can easily be a tradition for cold days where the weather is yucky or if you’re snowed in.

Now I titled this “My Grownup Grilled Cheese and Tomato Soup” because I put a little spin on it. To the grilled cheese I added bacon and to the tomato soup I added lots of savory spices (which young kids don’t usually have a pallet for). But, what I love about this is even though it has a twist, it still gives the same comforting feeling, just like it always did.

Here’s how to make it:

Grownup Grilled Cheese


  • Two slices of bread (here I used buttermilk, but you use what you prefer)
  • 4 slices Sharp Cheddar Cheese (sliced thinly)
  • 2 slices of cooked bacon (cut into halves so that you’ll have 4 short pieces total)
  • Butter


  1. Lay out the two slices of bread
  2. Place 2 cheese slices on each slice of bread
  3. Place the 4 slices of bacon in a row on top of the cheese, on one slice of bread
  4. Join halves together (there should be the layering from top to bottom: bread, cheese, bacon, cheese, then bread)
  5. Spread butter on outside of both top and bottom slice of bread
  6. Place in hot pan over medium heat
  7. Cook until golden brown color and cheese is melted
  8. Serve with tomato soup and enjoy!


Grownup Tomato Soup


  • 1 can tomato soup
  • 1 cup of milk
  • 1/2 tsp Savory seasoning mix
  • 1/2 tsp dried basil
  • 1/2 tsp thyme
  • 1/8 tsp onion powder
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp garlic powder


  1. Place all ingredients into a medium sized saucepan.
  2. Bring to a boil, reduce to simmer and simmer until everything is mixed together
  3. Place in bowl, serve and enjoy.


I hope this pair of recipes finds you and your family healthy, but just wanting a little comfort.

grilled cheese and soup 2

Smoothie Bowl

With the season of Spring just around the corner I’ve become obsessed with making smoothies and smoothie bowls. They are a great source of vitamins and nutrients that your body needs. It’s also an easy way for someone (like me) who doesn’t like the textures of some fruits and vegetables to get their fair helping.

Here’s what I did for my easy and delicious Acai bowl.

What you’ll need:

Smoothie bowl 2

  • Orange juice (or any fruit juice you like)
  • 1 Acai  Packet (I get mine from Costco in the freezer section)
  • Coconut Shreds
  • Oats/granola


Smoothie bowl 3


  1. Follow the directions on the back of the Acai packet. (you can also add any fruit you want mixed in for more fruity flavor)
  2. Once you blend the acai mixture to the consistency you prefer, scoop into a bowl
  3. Arrange cut up fruit around edges of the bowl to create a colorful breakfast packed with vitamins and nutrients
  4. Eat and enjoy!


Smoothie bowl 4


*If you feel so inclined you can also use the Acai packet and all the fruit to make a delicious smoothie. With great versatile ingredients, you can’t go wrong!