Spinach Stuffed Chicken Breast

SUBMITTED BY: JERSEYGIRL_CHELL PHOTO BY: Allrecipes

"This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

READ REVIEWS (275)

DIRECTIONS

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, and garlic.
Lay the chicken breasts out on a clean surface, and 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 in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Wine Tip

Try with a California Sauvignon Blanc .

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 18, 2006 by cookiequeen

VERY YUMMY! As always-marinate chicken in buttermilk for a few hours before preparing(1cup milk 1tbs white vinegar or lemon juice if no buttermilk on hand)-makes the chicken sooo moist.I cooked bacon half way in skillet and removed. Then I added the spinach and garlic to the same skillet and cooked down(thanks to a tip from another reviewer). When done I squeezed in paper towels to take out some of the grease. Then I mixed with sour cream, a combo of mont jack and sharp cheddar cheese, pepper, salt, a little each of curry powder, red pepper flakes and hung paprika for a little xtra zip and rolled into chicken and cooked as directed with the bacon on top. Worth making. No leftovers-unfortunately!

15 users found this review helpful

Reviewed on Oct. 3, 2006 by Ape

Awesomeeeeeeeeeeee dish. Looked like it was from a Gourmet Magazine. We did marinate the chicken in a buttermilk marinade, as a previous user suggested. The bacon turned out great, and we added tons of cheese. Mozzerella, Parm, Feta, etc. We just cooked the spinach as directed on the label, not with the microwave as the recipe suggests. We also actually ended up with a lot of the spinach/cheese-stuffing left over. Oh well. We probably measured something wrong. One suggestion: There was a ton of bacon grease that was sort of oozing out onto the baking dish when it was in the oven. Most of it got burned onto the baking dish. I'd suggest putting the chicken breasts on aluminum foil and then put that on a baking dish, just to minimize the scrubbing of the burnt bacon grease off the baking dish. Very good chicken though. We used a lot of toothpicks, but we probably didn't need to. Make sure you pound the breasts to 1/2 inch so it's easy to roll up too. Bottomline: Tasty, tasty dish. Try it. 5 stars.

11 users found this review helpful

Reviewed on Dec. 16, 2005 by KOLIVIER

After reading all the reviews I simplified the recipe slightly by using about half of a 10 oz. frozen package of spinach (well drained), cut the garlic down by half and added a bit more cheese. I precooked the bacon for about 4-5 minutes in the microwave and then placed two strips in an "X" over the top of the stuffed breast and tucked the ends underneath - no need for toothpicks. With 3-4 minutes under a broiler to finish off the bacon and a light sprinkling of more shredded cheese over the top, these were fantastic! Simple enough to make for the family, elegant enough to serve to company. Wow!

9 users found this review helpful

MORE MEMBER REVIEWS