Tuesday, December 2, 2008

Bacon-Wrapped Chicken Stuffed with Spinach and Cheese

Tonight I'm trying out something completely new to me. I thought it sounded good and looked easy enough.. so here we go! :) I'm serving this with rice and apple sauce (my husband's favorite!).
It was a total hit!! I'm definitely making this again :)

Bacon-Wrapped Chicken Stuffed
with Spinach and Cheese
Original recipe from allrecipes.com can be found here.
2 tablespoons extra virgin olive oil
2 tsp garlic powder
1 block frozen spinach (thawed and drained)
4 skinless, boneless chicken breasts
15 oz ricotta cheese (or whatever cheese you have on hand. I used motz/cheddar mix)
2/3 cup grated parmesean cheese
1/2 tsp garlic salt
1/2 tsp onion powder
2 tsp Italian seasoning
salt and pepper to taste
8 slices thick sliced bacon

Preheat oven to 350 degrees. Lightly oil a slotted cooking tray (this is so you don't cook the chicken in the bacon grease, and instead let it drip through)

* Spinach needs to be thawed and drained. Since I never remember to thaw stuff ahead of time, I placed the spinach, in the box, in a bowl of cool water for about 30 minutes to loosen it up. Then I took the spinach out and put it in a strainer, broke it up, and ran the faucet until it was completely thawed out. Next, I pushed the spinach in the strainer to strain as much water as I could. Lastly, I patted the spinach completely dry between paper towel.

Heat olive oil in skillet, add garlic and cook until it begins to brown.
Stir in spinach and cook for about 3-4 minutes, until oil and garlic is mixed in evenly.

Slice through chicken breast horizontally, and open on a long edge.
Pound meat until a 1/4-1/2 inch thickness.

Stir the cheeses, Italian seasoning, garlic salt, and onion powder into the cooked spinach.
Spread 1/4 of the mixture into each chicken breast, then roll each breast as tightly as possible.

Wrap each breast with 2-3 slices of bacon.
Secure each bacon slice/breast with toothpicks.
Sprinkle with salt, pepper and Italian seasoning.

Bake in oven until bacon is crispy and chicken is cooked through, about an hour.

Remove toothpicks after 5 minutes of cooling and serve.

2 comments:

Joelen said...

This looks delicious - I'm a big fan of stuffed chicken!

EJacks said...

That sounds so good! I'm definitely going to add this one to me list. :)