Sunday, February 3, 2008

Recipe of the Week: Spinach Stuffed Chicken Breasts

This is a really yummy way to make chicken breasts - both the hubby and the kiddos liked it. (and so did I!) I also like my food to look "pretty," and this really does look very impressive when it is done! Remarkably easy to make.

Spinach Stuffed Chicken Breasts


4 skinless, boneless chicken breasts
1/4 c sour cream
1/4 c mayonnaise
1/2 c crumbled feta cheese (or any cheese you have on hand - I used grated romano cheese)
2 cloves garlic, chopped
1 (10 oz) package frozen chopped spinach, thawed and drained (or use fresh spinach)
4 slices bacon


1. In a medium bowl, mix mayo, sour cream, spinach, cheese, and garlic until well blended. Set aside.
2. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon. Place in shallow baking dish. Cover.
3. Bake at 375 degrees for 50 minutes covered, then uncover and put oven on low BROIL for 5-10 minutes to brown the chicken and crisp the bacon.