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Category: Main Course
Spinach Stuffed Chicken Breasts - TastyPlanner.com
Chef: Barlowgirl
Soaking chicken in buttermilk before stuffing and baking lends extra tenderness to the meat. Vary the stuffing (vegetables, spices) to taste.
Recipe Source: www.allrecipes.com
Ingredients
1 cup buttermilk
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package fresh spinach
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
1 pinch ground black pepper
8 slices bacon
Instructions
1. Marinate the chicken breasts in the buttermilk (in the refrigerator) for at least 1 hour prior to cooking.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. 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.
4. 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.
5. 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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Recipe Comments
I just made this, only without soaking it in buttermilk and without the sour cream. It was great, and very easy to make!
I made this last night following recipe exactly. 9 out of 10 for us. A little messy to make but worth the effort. I think my chicken breasts were a little too small and they cooked faster so I’d cook a little less on 375 than what it says. I had left over spinach mixture and I just put it in a small pyrex and cooked it in the oven with the chicken. IT WAS DELICIOUS and my husband liked it with chips. You could taste the spicy cheese a bit more as well. This recipe would probably be good with blue cheese if you liked blue cheese.
