Spinach, Bacon & Sun-Dried Tomato Stuffed Chicken Breasts

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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.