Feta and Spinach Stuffed Chicken with Bacon
Ingredients:
6 boneless, skinless chicken breasts
6-12 slices bacon (depending on the size of your breasts, I
used 2 on each serving)
1 cup crumbled feta cheese
10 ounces chopped spinach, thawed and squeezed to remove as
much liquid as possible
1/2 cup mayonnaise
2 cloves garlic, minced
1/2 cup minced white onion
1/2 teaspoon black pepper
Dash of salt, use restraint as feta and bacon will add some
salt (optional)
Toothpicks to secure bacon, if needed
Method:
1: Preheat oven to 375*F.
2: Prepare chicken breasts by cutting a pocket into one side
of each, using care not to cut all the way through.
3: In a bowl, combine feta, spinach, mayonnaise, garlic,
onion, pepper and optional salt.
4: Stuff each chicken breast with feta mixture.
5: Carefully wrap each breast with 1-2 slices of bacon,
securing with toothpicks, if needed.
6: Place each stuffed breast, pocket side up, on a lipped
baking tray or casserole dish. (Ungreased is fine, as the bacon will lubricate
the dish itself.)
7: Bake for approximately 1 hour, until the juices run clear
and the bacon is crisp. Check with a meat thermometer inserted into the center,
once it reaches 165*F the chicken is done.
Makes 6 servings.