Spinach Stuffed Chicken Breast
- Prep Time 15 min.
- Cook Time 45 min.
- Serves 4
Submitted by JerseyGirl_Chell
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1. Ingredients
- 1 (10 ounce) package fresh spinach leaves
- 1/2 cup sour cream
- 1/2 cup shredded pepperjack cheese
- 4 cloves garlic, minced
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- 1 pinch ground black pepper
- 8 slices bacon
Nutrition Info
Per Serving
- Calories: 360 kcal
- Carbohydrates: 5 g
- Dietary Fiber: 2 g
- Fat: 21 g
- Protein: 36 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
Yield: 4 servings
3. Still Hungry?
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Notes:
Wine Tip
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Okay, but reduce the garlic
Jewel - July 16, 2007 12:34:36 PM PSTThe garlic is overpowering. I would at least cut in half. Also, the chicken doesn't brown enough before the bacon gets crispy, so it looks a little pale and unappetizing. I liked how easy it was to prepare and I think it would have been good with less garlic. I might also consider rolling it in Italian bread crumbs before wrapping it with the bacon to make it more appealing in appearance.
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Very good...and very easy!
adri7984 - April 25, 2008 04:13:51 PM PSTI love this recipe -- you don't need a million ingredients, it's easy to make, and it's really, really good! I omitted the bacon (personal preference), reduced the garlic just a tad -- and it was a great dinner!
1 of 1 found this review helpful.
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Less Garlic and Dont Buy Store Chicken
ladylavendar81 - November 22, 2007 09:18:33 AM PSTI agree too less garlic but I had used Purdue chicken since past experience makes it jucier and tender then regular store brand. It worth paying a few more cents a pound more to get Purdue chicken.
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This was good!
kc - November 16, 2007 04:36:02 PM PSTI agree that less garlic was better. Also, try the Ready-to-Serve precooked bacon to get the bacon browner. The chicken did look a little bit pink, but when I cut into it, it was fully cooked and juicy. This was a good, very easy recipe!
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