Wednesday, June 11, 2014

Spinach and Feta Stuffed Chicken wrapped in Bacon

Today's recipe is what I call a round two recipe.  I used the filling that I shared with you yesterday in my Spanakopita Triangles and Spirals in Phyllo Dough to also make these stuffed Spinach and Feta Chicken wrapped in Bacon. These are beautiful and perfect to make as a meat entree for any party.  My family ate it with pasta and vegetables.  I ate it with a big salad for a lower carb option. It's nice to be able to make something everyone in the family was able to enjoy together.

4-6 medium size boneless/skinless chicken breast
12-16 slices bacon
1 (10oz) box of frozen spinach defrosted
1 tsp grated fresh garlic
1 medium onion
1/2 red bell pepper finely diced (optional)
1/2 tsp cumin powder
1/2 tsp dried oregano
1/2 tsp onion powder
salt or seasoning salt to taste
red chili flakes to taste
black pepper to taste
4oz of crumbled feta cheese (I used sun-dried tomato flavor)
1 1/2 cups mozzarella cheese

To make the filling:

Heat 1 tsp of canola oil in pan.  Add onion, bell pepper and garlic and saute.  Next add the defrosted spinach. Make sure you squeeze all the water from the frozen spinach so it is very dry. Then add seasonings and saute for a minute.
Turn off the stove and add the crumbled feta and mozzarella cheese. Taste for seasoning. 
Take the chicken breast and "butterfly" it open by placing a knife along the middle of the breast and cutting almost to the edge, but not all the way through so it stays connected.   Then take 2-3 Tbs of filling and put between the two sides of the chicken breast.  On the cutting board lay 2-3 slices of bacon and place the filled breast on top.  Wrap the bacon around the breast.

Place on a baking sheet with the bacon ends on the bottom. Bake in a 375 degree oven for 55-60 minutes or until bacon gets crisp and chicken is cooked through. Allow chicken to rest for 5-10 minutes.  Serve hot.  Enjoy.


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