Spinach Stuffed Chicken Breasts
Friday, June 8, 2012 at 9:52PM As any (ahem!) housewife would know, what gets cooked for dinner tonight is largely determined by what's available in the market or grocery store today (or whichever day you go to the store).
There was a new range of chicken called Lilydale in the store today, which are reared in free-range farming, and kept from having any genetically-modified feed. Enticed by the lure of (kind of) organic chicken, I bought some chicken breasts and set to work trying out a new recipe.
I adapted this recipe from a few different ones I came across, switching out pepper jack cheese and sour cream for cottage cheese instead.
Ingredients
1 (10 ounce) package fresh spinach leaves
1/2 cup cottage cheese (I used an onions and chives flavor)
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
8 slices bacon
Salt and pepper to taste
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 the cottage cheese.
- 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) for an additional 5 to 10 minutes to brown the bacon.
With tummies full, we finished off with some dessert wine. Good night weekday and hello weekend.
Recipes
Reader Comments (3)
What is a weekend? ;-)
Looks so delicious. Will have to try it one day!
Wow, impressive!