Thursday December 18, 2008 Dinner

Did the chicken Caesar salad thing again, only with a little twist. For the chicken, I sprinkled the skinless, boneless breast with salt, pepper and marjoram, then wrapped it in a single, tight layer of bacon. Baked at 350 for about an hour (or until the bacon looks done). Cut it up and top the salad with chicken, chunks of avocado, and parmesan cheese.

And finish the Bogle from last night!