Spinach, Bacon & Sun-Dried Tomato Stuffed Chicken Breasts

Well I took a break from the smoker, the sous vide and all my other alternative cooking process tonight and went back to the stove top and oven.  I had found some beautiful chicken breasts at the market this past weekend and decided to see what I could come up with utilizing them.  Obviously I couldn’t just saute them and leave it at that.  So I decided to stuff them.  I had narrowed it down to two different ideas and asked my friend Liz which one I should do.  She didn’t even hesitate to say “the spinach and sun-dried tomato version”.  (I’ll share the other recipe tomorrow that she didn’t chose).  I did however decide to kick it up a bit with bacon as well.  Just an added flavor that never hurts anything.

So I put together what I think is a really awesome version of an older recipe of mine and came up with this one.  I hope y’all enjoy it.  Let me know what you think.

Ingredients:

  • 4 chicken breasts (skinless/boneless)
  • 2 teaspoons olive oil
  • 4 strips bacon- cooked and cut up
  • 1/4 cup sun-dried tomatoes
  • 1/2 cup frozen spinach (I couldn’t find fresh at the market today)
  • 4 oz. cream cheese (half a block)
  • 1 cup mixed shredded cheese.
    • I used mixture of Provolone, Mozzarella, Asiago and Romano
    • Use whatever blend you and your family likes.
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to season breasts
  • 1 tablespoon butter
  • 1/2 cup Italian dressing
  1. Preheat oven to 375°
  2. Cut a small pocket/slit in the side of each breast.  Careful not to cut all the way through.
  3. Mix the cheeses together in medium size bowl.
  4. Add the bacon, sun-dried tomatoes, spinach, oregano and garlic and onion powders.
  5. Mix all together to combine well.
  6. Divide mixture in 4ths and stuff each chicken breast with 1/4th the mixture.
  7. Use toothpicks put in diagonally to hold the breasts closed and hold in the mixture. Season with salt/pepper.
  8. Add olive oil and butter to  a large saute pan (oven safe pan) and heat over medium-high heat, place the breasts in top side down.
  9. Saute for 2-3 minutes to golden brown well.
  10. Flip and saute this side 2-3 minutes as well.  Add Italian dressing now distributing over the chicken breasts.
  11. Cover with lid and transfer to preheated oven and cook for 15-20 minutes, or until cheese is melted and bubbly and chicken is cooked through.
  12. Rest for 3 minutes after removing from oven with lid on before serving.

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