One of my favorite meals to make for company is this spinach stuffed chicken breast. Even though it looks like I slaved over it, it's actually one of the easiest meals I make.
And it has bacon.
It's a win win!
Here's what you'll need (for printed recipe scroll to the bottom)
4 boneless, skinless chicken breasts
1-10 oz bag baby spinach
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves of garlic
Montreal chicken seasoning (or similar)
8 strips of bacon
To start put your spinach leaves into a glass bowl. Microwave this on high for 3 minutes, stirring every minute or so until the spinach leaves are nice and wilted.
Just like this! Using a spoon, or a sieve, or fancy cheesecloth if you have it laying around... squeeze all the extra water out.
Then add 1/2 cup sour cream
And mix it all together. Now set aside while we work with the chicken.
Using a meat cleaver, you want to pound your chicken breasts to approx 1/2" thickness. I find that making a few cuts with a knife in extra thick parts of the chicken before pounding away makes the job far easier too! When all your chicken breasts are nicely pounded you're ready for assembly.
Start by placing two strips of bacon next to each other.
Add your pounded chicken breast and sprinkle with Montreal Chicken seasoning (or your favorite kind of seasoning for chicken) on both sides.
Take 1/4 of your spinach mixture and dollop it right in the center of your chicken breast.
Then using the bacon strips, fold the chicken in half around the spinach mixture and secure the bacon strips with toothpicks.
So easy and so delicious.
Serve it up with some of your favorite sides and enjoy! It's a meal that's sure to impress anyone! And your tastebuds will thank you too!
SPINACH STUFFED CHICKEN BREASTS
Prep time: 10 minutes Cook time: 45 minutes Ready in: 55 minutes
1-10 oz bag of baby spinach
1/2 cup sour scream
1/2 cup shredded Pepperjack cheese
4 cloves of garlic, minced
pinch of black pepper
4 boneless skinless chicken breasts, pounded to 1/2" thickness
Montreal chicken seasoning, to taste
8 strips of bacon
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, garlic and black pepper.
- Lay two slices of bacon side by side on a clean surface. Lay a chicken breast on top and season on both sides with Montreal Chicken seasoning (or similar). Spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange on a foil covered broiling dish.
- Bake uncovered for 35 minutes in the preheated oven, then use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.