Spinach-Stuffed Chicken Breasts
Fellow Basketball wife, Anadia, shares this recipe with us. She tells me that she merged several recipes and adapted until it worked for her family. I’m so glad she is sharing, as I know she has some skills-in-hiding. 
The Players
5 skinless, boneless chicken breasts
2 cups frozen spinach cubes
2 tablespoons sour cream
1/2-1 cup shredded mozzarella (depends on your cheesy level, ours is fairly low)
5 slices bacon
Salt, pepper and garlic powder to taste
5 toothpicks
The Fun
1. Preheat oven to 375.
2. Clean, butterfly cut (carefully as not to slice completely through) and season-to-taste chicken breasts.
3. Warm spinach over low-heat, thawing but not completely cooking, three to four minutes. Mix-in sour cream and mozzarella.
4. Spoon two-four (depending on breast size) tablespoons of spinach mix into each breast, securing with a toothpick.
5. Wrap each chicken breast with a slice of bacon. Bake covered for an hour. Uncover and bake another 10-15 minutes to crisp bacon.
*Ricotta may be substituted or replace one spoonful of mozzarella.*
Recent Comments