When you remember to invite company for Easter dinner, but forget to buy ingredients to prepare the dinner with, you know you are just slightly busy, and that’s the pickle I found myself in this year.
The day before Easter was crazy, too, so after church I was scrambling to prepare food with the ingredients I had in my house. Surprisingly, a new invention was created that wound up being a family favorite. It is simple, easy to prepare, and delicious. It has a nice visual appeal, as well, and my guests loved it. They even requested the recipe, so I guess “flying by the seat of my pants” isn’t always bad. Remember that hospitality doesn’t mean you have to host in absolute perfection, and that new creations can be born out of chaos.
- 1-2 tablespoons extra virgin coconut oil
- Chicken Tenders (amount may vary according to crowd size)
- one medium size onion, diced
- 2-3 fresh, minced garlic cloves
- 2-6 cups cream cheese, depending on crowd size (I used six cups for fourteen people)
- bacon, cooked and diced (I used a pound of Hempler's Organic Bacon for my large crowd)
- salt to taste (I use Himalayan salt)
- pepper to taste (I use fresh ground)
- organic no salt seasoning to taste
- 2-6 cups mozzarella cheese ( used six cups)
- In a large skillet, add coconut oil, and sauté the onion and garlic until translucent.
- Set veggies aside
- In a large casserole dish, add as many chicken tenders as you need.
- Season the tenders with salt on one side
- Bake at 350 for 45 minutes to an hour
- While the chicken is cooking, whip the cream cheese until it is soft and add in salt, pepper, no salt seasoning, veggies, and some of the mozzarella cheese.
- Add the cream cheese mixture to the chicken tenders and mix well.
- Top the chicken with a good layer of mozzarella cheese, the chopped cooked bacon, and place in oven until cheese is bubbly and brown.
Serve hot and enjoy!