There is just something so elegant about a stuffed chicken breast. Rolled up into beautiful, little ball of juicy temptation. Yum. So, when I want something a little fancier than our normal one skillet dinners, I like to make a chicken breast into something spectacular.
Whether you used fresh or frozen spinach does not matter. If you choose to use frozen spinach, just make sure it is thawed and squeezed dry.
Add your filling ingredients to a food processor and blend well.
Then, pound your chicken flat and place a scoop of the filling in the middle.
You can tell my meat tenderizer was missing on this evening because I would have chosen to have these breasts a lot thinner.
Roll up the chicken breast as best as you can,tucking all loose pieces around the filling. Then, wrap the ball in bacon.
Since my children are apprehensive about “the green stuff” in this recipe, I slice a few chicken breasts and simple wrap them with bacon, placing them in the same pan with the stuffed chicken breast. Also, since this recipe is slightly more time-consuming than my normal weeknight meal, I make enough to stick one batch in the freezer.
Now, since some people have a problem with bacon, I felt like I needed to explain myself a little. The bacon actually serves three purposes in this recipe:
- It bastes the chicken as it cooks, keeping it moist as it bakes.
- It adds a layer of flavor to the chicken that will make your mouth water.
- It makes for a prettier presentation.
When dinner is served, I like to slice the breast and plate it so that the inside can be seen. Sometimes, there is enough in one bundle to make two servings.
This is a meal that you could easily serve to a crowd for a special occasion or just as a romantic dinner for two.
RECIPE: Spinach and Artichoke Stuffed Chicken
- Boneless skinless chicken breasts
- 8 ounces cream cheese softened
- 1 can quartered artichoke hearts drained
- 1 package frozen spinach thawed and squeezed dry
- 1 clove garlic pressed
- Salt and pepper to taste
- 2 slices bacon for each chicken breast
- In a food processor, blend together the cream cheese, artichokes, spinach, and garlic.
- Flatten the chicken breasts. Salt and pepper the breasts on both sides. Add a scoop of filling and roll up the chicken breast around the filling.
- Wrap two strips of bacon around the chicken. Place in a pan with the smooth side of the chicken breast facing upward.
- Bake in a 350 degree oven for about 45 minutes. Test chicken to verify that the internal temperature is 165 degrees. Allow the chicken to rest 5 to 10 minutes before slicing.
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