YUMMY RECIPE ALERT!!: Chicken Breast Stuffed with Spinach, Feta Cheese, Tomato and Bacon
Chicken Breast Stuffed with Spinach, Feta Cheese, Tomato and Bacon
Submitted Originally by: Judy
Edited by: Jenn
Rated: 4 out of 5 by 146 members Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 4 servings
'Chicken breasts are stuffed with feta cheese, turkey bacon, tomato and spinach in this dramatic yet easy main dish. This is a recipe I found on all recipes.com and then adapted.
Theirs originally called for blue cheese (YUCK!) and didn’t have garlic, onions or tomatoes and they used the “rolled” chicken technique came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.'
INGREDIENTS:
8 slices bacon
4 skinless, boneless chicken
breast halves-butterflied
1 (10 ounce) package frozen
chopped spinach, thawed and
squeezed dry
1 cup crumbled feta cheese
1 large tomato diced
1 medium onion diced fine
5-7 cloves (depends on taste) of garlic finely diced or smashed in a mortar
2 tablespoons all-purpose flour
1/8 teaspoon ground black
pepper
1/4 teaspoon salt
2 tablespoons olive oil
¼ cup or less whie wine
DIRECTIONS:
1.Start with one glug (once around the pan) of extra virgin olive oil and heat it. Add chopped onion and garlic to pan until the onion starts to soften. Add turkey bacon and cook until crisp in the skillet over medium-high heat (or you can use an indoor grill). Add a glug of white whine to deglaze the pan and let it cook a minute longer. Remove the pan from the heat and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach, diced tomatoes and feta cheese, then toss into the pan with the hot onions, turkey bacon and garlic. Stir to distribute.
3.For the chicken: (I do this first) Take your chicken and butterfly it. Then roll lightly in PANKO Japanese bread crumbs. Then heat oil in a skillet and brown each of your chicken pieces through. (this takes awhile if they are thick but I find it works better than rolling thin chicken pieces OVER the stuffing, but you can do it either way.)
When your chicken is mostly cooked, put into an oven safe dish and distribute the spinach mixture evenly into the open spots you made by butterflying them. If you have extra mixture, just spoon it on top. This is the kind of dish where more just equals YUMMY!
4.Place the now stuffed chicken into the oven after covering it with a lid or aluminum foil.
5.Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
Submitted Originally by: Judy
Edited by: Jenn
Rated: 4 out of 5 by 146 members Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 4 servings
'Chicken breasts are stuffed with feta cheese, turkey bacon, tomato and spinach in this dramatic yet easy main dish. This is a recipe I found on all recipes.com and then adapted.
Theirs originally called for blue cheese (YUCK!) and didn’t have garlic, onions or tomatoes and they used the “rolled” chicken technique came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.'
INGREDIENTS:
8 slices bacon
4 skinless, boneless chicken
breast halves-butterflied
1 (10 ounce) package frozen
chopped spinach, thawed and
squeezed dry
1 cup crumbled feta cheese
1 large tomato diced
1 medium onion diced fine
5-7 cloves (depends on taste) of garlic finely diced or smashed in a mortar
2 tablespoons all-purpose flour
1/8 teaspoon ground black
pepper
1/4 teaspoon salt
2 tablespoons olive oil
¼ cup or less whie wine
DIRECTIONS:
1.Start with one glug (once around the pan) of extra virgin olive oil and heat it. Add chopped onion and garlic to pan until the onion starts to soften. Add turkey bacon and cook until crisp in the skillet over medium-high heat (or you can use an indoor grill). Add a glug of white whine to deglaze the pan and let it cook a minute longer. Remove the pan from the heat and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach, diced tomatoes and feta cheese, then toss into the pan with the hot onions, turkey bacon and garlic. Stir to distribute.
3.For the chicken: (I do this first) Take your chicken and butterfly it. Then roll lightly in PANKO Japanese bread crumbs. Then heat oil in a skillet and brown each of your chicken pieces through. (this takes awhile if they are thick but I find it works better than rolling thin chicken pieces OVER the stuffing, but you can do it either way.)
When your chicken is mostly cooked, put into an oven safe dish and distribute the spinach mixture evenly into the open spots you made by butterflying them. If you have extra mixture, just spoon it on top. This is the kind of dish where more just equals YUMMY!
4.Place the now stuffed chicken into the oven after covering it with a lid or aluminum foil.
5.Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
