Thursday, December 17, 2009
Spinach Stuffed Chicken Breasts
• 1/2 cup mayonnaise
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 4 slices bacon
1. In a medium bowl, mix mayonnaise, spinach, feta 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, and secure with a toothpick. Place in shallow baking dish. Cover.
3. Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.
** I've made this several times, the first time following the directions exactly, but the bacon was undercooked and left the chicken very greasy. The next time I pre-cooked the bacon in the microwave about half way first, but again, the chicken was a bit greasy and the bacon wasn't doing anything to compliment the chicken. Now instead of bacon I wrap the chicken in prescutto and it's perfect! The flavors mix very well with the feta and spinach stuffing.
I also have butterflied the chicken breasts, I seasoned them with garlic powder and onion powder. Then, because I don't like chicken that does not have a golden color on the outside, I sauteed in a nonstick pan sprayed with Pam (because I am fat conscious due to cholesterol) for about 45 seconds per side til I got the color I wanted. (The center was still quite rare.) I made my stuffing by using only half of a 10 oz carton of frozen spinach. (Drain the spinach well on lots of paper towels.) Then I added 3 parts fat free sour cream to 1 part mayo. I added 1 tsp of egg substitute to bind the mixture. I also sauteed sweet Vidalia onions and fresh minced garlic to add to the spinach mixture. Instead of feta cheese, I added grated Parmesan/Romano cheese (about 1/4 cup). After stuffing the chicken, I precooked slices of turkey bacon (less fat) and topped them on the chicken pieces. I covered my chicken with aluminum foil to bake in a 350 degree oven for about 30 minutes (depends on thickness of your butterflied breasts). It was quite moist and very flavorful (not bland or dry.)