Taryn's Favorite Stuffed Chicken Breast

Taryn has been asking for this meal for some time now.  It's such a favorite and it's so easy - I don't know why it took me so long to make it again.  I wish I had taken pictures of the complete process so that you could have a proper recipe post, but I didn't think I was going to share it here.  However, I got several requests for the recipe when I posted these pictures on Instagram.

So here you go:

Stuffed Chicken Breast Wrapped in Bacon

5 or 6 large boneless, skinless chicken breasts

1- package fresh spinach

1- 6 oz or more package of crumbled garlic herb feta cheese (I like Athenos brand)

1- carton of fresh mushrooms cleaned and sliced

1 package bacon of your choice

Garlic Powder

Italian Herb Seasoning

Pepper

Preheat oven to 375*

1. Most chicken breast meat is pretty thick, so I like to slice mine through horizontally to get two pieces out of the one.  Then, if needed, pound it to about 1/2 inch thickness.

2. Put your fresh spinach in a bowl and microwave for about 2 or 3 minutes.  You want to stir/toss it.  It should be wilted. 

3. Lay chicken out flat on a clean surface.  Spoon a bit of spinach, feta cheese and mushroom in the center of the chicken breast. 

4. Roll up the chicken breast, being careful to keep ingredients from falling out.

5. Take a slice of bacon and wrap it around the rolled chicken breast in one direction. Take a second piece and wrap it the opposite direction so that all the ingredients are enclosed and the chicken roll is secure. 

Make sure loose ends of bacon are underneath if at all possible.  Use toothpicks if you need to secure them better.

6. Arrange in shallow baking dish and sprinkle garlic powder, pepper and Italian seasoning to your liking.

7. Bake uncovered for about 35 minutes.  

Then increase heat to 550 or BROIL setting if you have that like I do (I also need to raise the rack so the dish is right under the broiler flames).

Cook for an additional 5 minutes, then carefully with a pair of tongs, turn over each chicken "bundle" to allow the underside of the bacon to crisp for about 5 minutes. 

Let sit for a couple minutes before serving.

***I did not have sour cream on hand, but it could be added to the spinach or cheese mixture as well as other cheeses to add a "saucier" feel to the chicken.***

 I've got the bacon to the color and crispness that my family likes best.

 I served it with a rice-a-roni type side dish because that's what was in the pantry, but this would go great with potatoes, wild rice, or fresh salad.

Enjoy!!