It was funny, I went online to find a recipe that I could use a half of a bag of fresh spinach, some bacon, chicken, and sour cream (because these were all things I had to buy for our get-togethers this weekend) and I found this amazing recipe! I will definitely be making this again.
(note: this is not the halved recipe - we halved it and it still was too much!)
INGREDIENTS:
1 (10 oz) package fresh spinach leaves
1/2 cup lowfat or regular sour cream
1/2 cup shredded mozzerella
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
1 pinch chili pepper
8 strips turkey bacon or regular bacon (uncooked)
1. Preheat the oven to 375 degrees F
2. Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted.
3. Stir in sour cream, cheese, garlic, black pepper, and chili powder.
4. Pound chicken breasts to 1/2 inch thickness. (I put saran wrap on the chicken so the gross chicken juice doesn't spray everywhere!)
5. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one.
6. 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. (I did not have toothpicks, hence the crazy skewer sticks!)
7. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F, or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
I took the bacon off (we are watching our fat intake) but it didn't necessarily say that you can't eat it. I also only like extra crispy bacon. It keeps the chicken nice & moist, and gives it just the slightest hint of bacon taste. mm!
I highly recommend this recipe! We were going to make it this weekend as a special treat, then we realized we were busy all weekend, so I decided to make it tonight. It's relatively low-fat and really tasty!
(note: this is not the halved recipe - we halved it and it still was too much!)
INGREDIENTS:
1 (10 oz) package fresh spinach leaves
1/2 cup lowfat or regular sour cream
1/2 cup shredded mozzerella
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
1 pinch chili pepper
8 strips turkey bacon or regular bacon (uncooked)
1. Preheat the oven to 375 degrees F
2. Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted.
3. Stir in sour cream, cheese, garlic, black pepper, and chili powder.
4. Pound chicken breasts to 1/2 inch thickness. (I put saran wrap on the chicken so the gross chicken juice doesn't spray everywhere!)
5. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one.
6. 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. (I did not have toothpicks, hence the crazy skewer sticks!)
7. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F, or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
I took the bacon off (we are watching our fat intake) but it didn't necessarily say that you can't eat it. I also only like extra crispy bacon. It keeps the chicken nice & moist, and gives it just the slightest hint of bacon taste. mm!
I highly recommend this recipe! We were going to make it this weekend as a special treat, then we realized we were busy all weekend, so I decided to make it tonight. It's relatively low-fat and really tasty!
No comments:
Post a Comment