Tonight we had one of Alain’s favorites….stuffed chicken..with a bacon blanket 🙂 This is a super easy dinner that can have a million variations.
Things we used:
2 – chicken breasts
10 – bacon slices
2 tbsp – cream cheese
1 tbsp – sour cream
1.5 tbsp – diced red pepper
1 tsbp – diced onion
10-12 – baby spinach leaves
Pinch of parsley flakes
1-2 – sliced cremini mushrooms
1-2 – slices of marble cheese
Salt & Pepper to taste
To start, lay each chicken breast on half of a piece of parchment paper. Fold over the other half and pound thin with a mallet or small pot. I pre-cut a few slices in the thicker part of the breast to make a little pocket which helps to flatten the chicken better.
Salt & pepper each breast and set aside.
Alain hates sour cream or anything remotely similar, so he gets sliced cremini mushrooms and marble cheese.
I looove anything cheesy, so mine is a bit different. I mix the cream cheese, sour cream, pepper, onion and parsley into a paste. Sometimes I add parmesan or feta cheese…whatever is lying around. The sour cream is optional too. I just love the tang and it helps to soften the cream cheese a bit.
Line the breast with the spinach leaves and top with your cheese mixture.
Next, overlap 5 strips of bacon into a lattice pattern. Repeat for second breast.
Place the chicken in the center of your lattice and wrap the slices around tightly. Flip the breast and place in a baking dish. For a lower fat version, simply wrap two slices of bacon around the entire breast so the stuffing is secure. I prefer to bake it in a small dish so they don’t fall apart as easily.
Bake at 400 for 30-40 mins. Remember that your chicken is essentially hallow…so you don’t need to cook it as long. For crisper bacon, turn the oven up to 500 or broil for the last 5 mins. Watch it carefully and remove if the grease splatters too much!
Serve with rice and a veg 🙂