Lest you, gentle readers, think that all that comes out of this chick’s kitchen are desserts, sadly that is not the case. Woman cannot live by sweets alone, though I know of a dog who would dearly love to give it a chance, and a husband who believes that dessert is a right written into the Danish constitution.

Of course, in my quest to change my non-cooking ways, I have managed to once again brand myself novice cook (literally) while recently removing a lovely dinner from the oven. The air was redolent with the scent of herbs and baked chicken, and several shades of blue with the colorful curses and whinging that followed. The dog ran in fear even while hoping I would drop the aforementioned dinner, and my DH ordered me into the bathroom to stick the offended appendage under cool running water. Yes, this definitely less than Betty Crocker stuck the back of her hand to one of the sides of the oven. Why? Oh, why not? I’ve already cut myself three times, broken four glasses, and fattened up the dog with dropped food on too many occasions. (Have I ever mentioned that he eats leeks? Yes, my dog eats leeks. Won’t touch a cheeto, but loves his veggies) Why not try cooking myself while working on dinner? Perhaps the better question is… why do I keep trying, when the kitchen is surely out to get me? Knives line up for their chance to part my delicate flesh from its bones, forks jostle to be first in queue to sink their tines into some part of me, why shouldn’t the oven attempt to get in on the fun by luring me in, then singeing off as much of me as it can before I jump back, yelping and cursing the need to step foot into this hall of hell at all.

However, never fear. This particular recipe was pulled off without any of the damage, to either myself or various glassware, mentioned above. How is that possible? Simple. The DH cooked. 😀 Enjoy!

Pesto Chicken with Sweet Tomato Sauce

4 Large Chicken Breasts
2 Packages of Bacon Strips
2 Cans, Stewed Tomatoes
2 Leeks, large
2 Large Peppers, your choice of color
A dash of ketchup (or catsup, your choice)
A dash of sweet chili sauce
1 Medium onion
2 dl Milk or Cream, depending on desired thickness
1-2 Mozarrella balls
Some Pesto , to taste
Fresh Basil and Oregano
Salt and pepper
Garlic
Rice for four

Sauce:
Blend ketchup, tomatoes, sweet chili sauce and milk together until thoroughly mixed. Clean leeks and chop into small pieces. Cut peppers into strips. Chop onion into large pieces.

Chicken:
Slice a pocket into each chicken breast. Cut up mozarella into chunks to fit into pocket, add fresh basil, oregano, garlic and pesto with mozarella. Wrap each stuffed breast with strips of bacon. Add a thin layer of pesto on outside of each wrapped breast.

Pour sauce mix into large casserole dish (glass). Make a bed with chopped leeks, peppers and onions in middle of sauce. Place stuffed chicken breasts on greens sprinkle with fresh basil and oregano, salt and pepper. Place dish into oven at 200 degrees Celsius and bake for 45-50 minutes.

Serve with rice and garlic bread or baguettes.