This is a fancy-looking dish, that is nevertheless quick and easy to make. Wrapping the chicken in bacon is a bit like an inside-out Cordon Bleu, and keeps it nice and moist. As an added bonus, you get to vent any latent frustrations while pounding out the chicken breasts!
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/4 cup Finely Chopped Mushrooms
- 1/3 cup Frozen Spinach, defrosted and drained
- 1/4 cup Sour Cream
- 1/4 cup Shredded Monterey Jack Cheese
- 1 Clove Garlic, finely minced
- 4 Strips Bacon
Directions
- Preheat oven to 375 degrees.
- Coat a baking dish with cooking spray and set aside.
- Slice chicken breasts most of the way through into top and bottom sections, and fold open.
- Using a tenderizing mallet, pound out the chicken breasts until 1/4-inch thin or less throughout.
- In a small bowl, mix together mushrooms, spinach, sour cream, cheese, and garlic.
- Spoon a large strip of spinach mixture onto each chicken breast, and roll chicken around it.
- Wrap each chicken breast with two strips of bacon, and secure with toothpicks if needed.
- Place chicken breasts in prepared baking dish, and bake in preheated oven for 25 minutes.
- Increase oven temperature to 475 degrees and bake for an additional 5 minutes to crisp bacon.
- Remove from oven and transfer to a plate immediately. (i.e. Don’t let the chicken breasts soak in a pool of bacon grease while cooling. Ew!)