Saturday, January 10, 2009

Delicious Dinner

These stuffed chicken breasts have been popping up on quite a few blogs lately, although I first saw it on Brooke's blog. I just made a few small changes based on what I had on hand. The original recipe is from Rachel Ray, you can check it out here. Unfortuately I was not able to wrap it in bacon, because I had none thawed in time, next time though, and there will be a next time, it was certainyl good enough to make again!



Spinach and Cheese Stuffed Chicken

4 pieces boneless, skinless chicken breasts
Black pepper
4 ounces cream cheese, softened ( I used 4 oz of laughing cow ligh garlic and herb cheese)
A handful baby arugula, chopped (I omitted but I will add next time!)
A handful baby spinach leaves, chopped
8 slices bacon ( I used just about 2 TB of bacon bits as my bacon was frozen :()

Preheat oven to 425 degrees. Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Combine the cream cheese with arugula and baby spinach, season with salt and pepper and stuff into the breasts. Wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 25 minutes until bacon is crispy and chicken is firm.

1 comment:

Joelen said...

Ooh! These look great! You could even submit this to the Chef Spotlight Dinner blogging event where we are highlighting healthy chefs/recipes! Details are in my blog's left sidebar and I'd love to feature your recipe/blog in the upcoming round up!