Just like all the others I like to find a recipe that has potential and make it my own. So for this one I liked the idea but sounded like it needed some tweaking. My "stuffing" went something like this, sauted 1/2 onion with 2 cloves of minced garlic in olive oil, once the onions were translucent I tossed in the washed and dried thawed spinach, then set it aside. Next I fried 3 strips of bacon - pulled them out to cool and tossed the spinach mixture in the bacon drippings, crumbled the 3 pieces of bacon and tossed in the mixture and set aside again. Next I added almost half a container of ricotta, and half a brick of cream cheese and about 1/2 cup of parmesean cheese, and 1/2 cup bread crumbs. About a tsp of season salt, and black pepper and called it done on the stuffing. Fried 8 pieces of bacon until the fat was clear and the edges were just starting to crisp, and Pounded out 4 rather large butterflied boneless chicken breasts and spread out 1/4 of the mixture leaving about a 1/2 inch edge around. Rolled it up and then wrapped two pieces of bacon around each one (secured with tooth picks) Placed each portion in a 9x13 pan sprayed with cooking spray and sprinkled the top of the chicken with season salt. I added about 2 tbs of butter to the baking dish and threw em in the oven at 350 for 35-40 min then turned the broiler on low for about 10 min to finish crisping up the bacon. My guy LOVED them, so thanks for the inspiration!
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Just like all the others I like to find a recipe that has potential and make it my own. So for...