It was ok, but too greasy for my family who SHOULD be on a lower fat diet (BUT LOVE bacon). So, next time I tweaked it to lower some fat and salt. I used 6 slices of reduced sodium center cut bacon. 4 slices I fried(or oven bake as suggested) till cooked half way done. then wrapped the chicken in only 1 slice each. The other 2 slices of bacon I cooked well done, blotted, and crumbled into the spinach. (I ONLY use fresh, not frozen spinach, and cook in a DRY pan till well wilted, then squeeze dry, before adding other stuff. I too marinate the chicken in buttermilk as suggested, but I add 1t. or so Italian seasoning and 1t. of garlic POWDER to the marinate, and let it marinate AT LEAST 4 hrs. The seasoning penetrates into the chicken and adds flavor. I am not a fan of pepper jack, so I use feta and a hand full of fresh grated Parmesan cheese in the spinach mixture. I also like to reduce the sour cream to 1/4C. and add in 2T. of pesto. It adds much more flavor, but makes the dish more Italian in nature. To complete the Italian spin, you could wrap the chicken in 2 slices each (slightly overlapped) panchetta if you like. (no need to fry it first) If you do not like to pound out chicken, you can carefully butterfly it open flat, then roll OR just stuff 1/2 side of chicken, and fold over. If you do it that way, it is easier to lay bacon or panchetta out under the chicken breast before stuffing, then bring the bacon up around the chicken.
Was this review helpful?
0 users found this review helpful
It was ok, but too greasy for my family who SHOULD be on a lower fat diet (BUT LOVE bacon)....