I am a spinach lover. I love creamed spinach, sautéed spinach, garlic spinach, baked spinach…well, you get the idea. This is one of my favorite spinach recipes because it’s stuffed into another one of my favorites…chicken. Well, not all chicken because I’m not exactly a connoisseur of the dark pieces. So we’ll just stuff my favorite part today, the chicken breast. I’ll venture to say that you’ll love it too!
Spinach Stuffed Chicken Breasts (serves 6)
Your Ingredients:
2 cups buttermilk (if you don’t have buttermilk on hand, substitute 2 cups whole milk with 2 tablespoons of white vinegar or lemon juice)
6 boneless and skinless chicken breast halves (washed, patted dry and pounded to 1/4-inch thickness)
12 slices bacon
4 cloves garlic, freshly minced
1 (10 oz) pkg frozen leaf spinach, thawed and squeezed dry
1/2 cup sour cream
1/4 cup shredded Pepperjack cheese
1/2 cup shredded Parmesan cheese
salt and pepper, to taste (you can even add a little cayenne to make it spicier)
parsley sprigs
MARINATE pounded chicken breast halves in buttermilk overnight to make them moist and tender.
PREHEAT oven to 375˚F.
SOAK about 18 toothpicks in liquid. (so they won’t burn in the oven)
LINE a shallow baking dish with foil and spray a rack with cooking spray before placing in pan.
SAUTE’ bacon on a medium-low heat to render bacon fat (you’ll need some bacon drippings later).
REMOVE bacon from pan after cooking about halfway (bacon will still be limp). DO NOT remove bacon drippings.
ADD the garlic and spinach to pan and sauté for 2-3 minutes. Remove from pan and place mixture into a large bowl.
ADD sour cream, Pepperjack and Parmesan cheese to the spinach. Season with salt and pepper.
LAY the chicken breasts on a clean surface and evenly spoon mixture onto each one.
ROLL breasts over spinach mixture, wrap 2 slices of the partially cooked bacon around each breast and secure with toothpicks. (try to make sure that the ends of the bacon slices end up near the seam of your breast which will be face down)
ARRANGE breasts in the prepared shallow baking dish (seam down) on top of the rack. (to keep chicken from wallowing in drippings)
BAKE uncovered in preheated oven for 35 minutes or until chicken is no longer pink and the juices run clear.
INCREASE the temperature to 500˚F and bake for an additional 5-10 minutes to brown and crisp the bacon.
REMOVE stuffed breast from oven and allow to rest.
SERVE with wild rice and garnish with sprigs of parsley.
Spinach Stuffed Chicken Breasts (serves 6)
Your Ingredients:
2 cups buttermilk (if you don’t have buttermilk on hand, substitute 2 cups whole milk with 2 tablespoons of white vinegar or lemon juice)
6 boneless and skinless chicken breast halves (washed, patted dry and pounded to 1/4-inch thickness)
12 slices bacon
4 cloves garlic, freshly minced
1 (10 oz) pkg frozen leaf spinach, thawed and squeezed dry
1/2 cup sour cream
1/4 cup shredded Pepperjack cheese
1/2 cup shredded Parmesan cheese
salt and pepper, to taste (you can even add a little cayenne to make it spicier)
parsley sprigs
MARINATE pounded chicken breast halves in buttermilk overnight to make them moist and tender.
PREHEAT oven to 375˚F.
SOAK about 18 toothpicks in liquid. (so they won’t burn in the oven)
LINE a shallow baking dish with foil and spray a rack with cooking spray before placing in pan.
SAUTE’ bacon on a medium-low heat to render bacon fat (you’ll need some bacon drippings later).
REMOVE bacon from pan after cooking about halfway (bacon will still be limp). DO NOT remove bacon drippings.
ADD the garlic and spinach to pan and sauté for 2-3 minutes. Remove from pan and place mixture into a large bowl.
ADD sour cream, Pepperjack and Parmesan cheese to the spinach. Season with salt and pepper.
LAY the chicken breasts on a clean surface and evenly spoon mixture onto each one.
ROLL breasts over spinach mixture, wrap 2 slices of the partially cooked bacon around each breast and secure with toothpicks. (try to make sure that the ends of the bacon slices end up near the seam of your breast which will be face down)
ARRANGE breasts in the prepared shallow baking dish (seam down) on top of the rack. (to keep chicken from wallowing in drippings)
BAKE uncovered in preheated oven for 35 minutes or until chicken is no longer pink and the juices run clear.
INCREASE the temperature to 500˚F and bake for an additional 5-10 minutes to brown and crisp the bacon.
REMOVE stuffed breast from oven and allow to rest.
SERVE with wild rice and garnish with sprigs of parsley.
Always Enjoy!
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