Friday, October 8, 2010
Stuffed chicken always looks so fancy, right? I love how its often served at restaurants and everyone is always like ooooh stuffed chicken. Well, besides being nervous about cooking the chicken all the way through, stuffed chicken is actually extremely easy to make! If it didn't cook so long in the oven, it would easily be a great weeknight meal!
When K asked me last week to make her and Boyfriend E some dinner, I made stuffed chicken. The main premise was because instead of cooking it, I wrapped it in bacon and stuck it in the freezer. Then, when she was ready to make it for E, she baked it for an hour and it was homemade! She got it with my Microwaved Red Potatoes; the chicken looked so good I could have eaten it raw! I make this pretty often for John and I, too. I like feeling fancy on occasion, besides it's great for lunches the next day. The longer the bacon is wrapped in the chicken, the better the chicken tastes!
4 chicken breasts
1/2 cup of chopped fresh spinach
1/4 cup of blue cheese
2 tablespoons of craisins
8 strips of bacon
Preheat the oven to 350 degrees F. Cut slits into the chicken breasts. Be careful not to cut all the way through. Combine chopped spinach, blue cheese, and craisins in a small bowl. Stuff each chicken breast with a quarter of the spinach mixture. Wrap two pieces of bacon around the chicken breast (one usually covers half the chicken breast so I start the second bacon piece where the first one ended). Place on a greased baking sheet and bake for about an hour. The stuffing keeps the chicken pretty moist and since I'm always afraid to undercook it, I cook it for an hour. Always cut through the middle to make sure the chicken is done before serving!!!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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