Saturday, February 28, 2009

Spinach stuffed chicken Breasts - SIX STARS

Okay, this is the best food I have ever made. Ever. Plus it looks really pretty. Be sure to read my notes at the bottom. This was seriously SO DELISH. I served it with fresh sliced strawberries and broccoli, and served it over rice.

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

DIRECTIONS

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
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, pepperjack cheese, pepper, salt, a little each of red pepper flakes and paprika for a little xtra zip and rolled into chicken and cooked as directed with the bacon on top. Worth making.

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