Spinach-Stuffed Chicken Breasts

By pdixon1

Marry chicken breasts with spinach for a dinner that caters to company.


1 Serving (1 Serving)Calories 300(Calories from Fat 150),Total Fat 17g(Saturated Fat 6g,Trans Fat 0g),Cholesterol 125mg;Sodium 390mg;Total Carbohydrate 4g(Dietary Fiber 1g,Sugars 1g),Protein 34g;Percent Daily Value*:Calcium ;Exchanges:0 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;3 1/2 Lean Meat;1 High-Fat Meat;0 Fat;Carbohydrate Choices:0;*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
• 1 egg, slightly beaten
• 1/2 teaspoon dried thyme leaves
• 1 cup shredded Italian cheese blend (4 oz)
• 6 boneless skinless chicken breasts (4 oz each)
• 1/2 teaspoon pepper
• 2 tablespoons olive or vegetable oil
• Hot cooked rice or rice pilaf, if desired

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

1. 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.

2. 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.

3. 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.

4. 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