Spinach & Bacon Stuffed Chicken Breasts

Spinach and Bacon Stuffed Chicken Breast

Serves 4

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4 boneless, skinless chicken breasts

8 slices bacon

1 large yellow onion, diced finely

1 package frozen spinach, thawed & squeezed dry (10 oz. package)

1 egg, beaten

1/2 cup seasoned croutons, crushed

1/2 tsp. garlic salt

3 Tbsps. vegetable oil

1/4 tsp. salt


Cut a pocket in thick side of each chicken breast, then place chicken between 2 pieces of waxed paper and flatten with the smooth side of a meat mallet until 1 inch thick.  In a large skillet, over medium heat fry bacon until crispy, about 12-15 minutes.  Remove bacon, drain, and crumble.  Reserve 2 Tbsp. of the bacon drippings in the skillet and discard the rest.  Saute diced onion in bacon drippings over medium-low heat for 10-12 minutes until translucent.  Remove from heat and stir in spinach, egg, croutons, garlic salt, and crumbled bacon.  Stuff the spinach mixture into the pocket of each chicken breast and secure with a wooden toothpick.  Sprinkle with salt.  In a large skillet, warm vegetable oil over medium heat and add chicken breasts.  Brown breasts on each side for 5-7 minutes until cooked through.  Arrange on a warmed platter and served.

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Categories: Rate This Recipe

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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