Spinach-Stuffed Chicken Breasts
3/26/2014, 3:13 p.m.
- 4 slices bacon, chopped
- 1 medium onion, chopped (1/2 cup)
- 2 cloves garlic, finely chopped
- 1 box (9 oz) frozen spinach, thawed, squeezed to drain
- 1 egg, slightly beaten
- ½ teaspoon dried thyme leaves
- 1 cup shredded Italian cheese blend (4 oz)
- 6 boneless skinless chicken breasts (4 oz each)
- ½ teaspoon pepper
- 2 tablespoons olive or vegetable oil
- Hot cooked rice or rice pilaf, if desired
- In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
- In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
- In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
- In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.