Monday, February 6, 2012

Spinach Stuffed Chicken Breast

Amy and I have a chicken-spinach go-to recipe that I decided I'd made one too many times, and I needed to change it up slightly. So, this is my improvised recipe with a bacon addition (normally we just pour a bag of spinach into a baking dish, add chicken on top and occasionally add a slice of provolone or swiss cheese on top, topped with slices of tomato): 

Doesn't this look soooo good?  Well, it tastes soooo good!


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


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place a few handfuls of the 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.
  4. In a baking dish, cover bottom with a little bit of olive oil, and add the rest of the contents of the bag of spinach into the dish. Douse with a little more olive oil, and arrange the chicken on top.
  5. If you like tomatoes, cut up a tomato and sprinkle over chicken and spinach. 
  6. 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

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