Feta Chicken Breasts

By draingal

Ingredients

• 1 package (10 ounces) frozen chopped spinach, thawed
• 8 ounces feta cheese, crumbled
• 1/2 cup light mayonnaise
• 1 clove garlic, finely chopped
• 6 thinly sliced boneless, skinless chicken breasts, about 4 ounces each
• Wood toothpicks
• 1/2 teaspoon paprika
• 6 slices bacon

Preparation

Step 1

1. Heat oven to 325°. Place a rack in a large baking pan.
2. Drain and squeeze liquid from spinach. In a medium-size bowl, mix together spinach, feta, mayonnaise and garlic.
3. In batches, place chicken breasts between sheets of waxed paper and pound to 1/8-inch thickness. Place about 1/3 cup of filling down the center of each chicken breast. Roll up and secure each with 2 toothpicks.
4. Sprinkle with paprika. Wrap a slice of bacon around each piece of chicken and place on the prepared rack.
5. Bake at 325° for 55 to 60 minutes or until internal temperature reads 160° on an instant-read thermometer. Run under the broiler for a minute or two, if desired.