Receta Spinach, Bacon & Sun-Dried Tomato Stuffed Chicken Breasts

by Gregs Kitchen

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 Preheat oven to 375° Cut a small pocket/slit in the side of each breast.  Careful not to cut all the way through. Mix the cheeses together in medium size bowl. Add the bacon, sun-dried tomatoes, spinach, oregano and garlic and onion powders. Mix all together to combine well. Divide mixture in 4ths and stuff each chicken breast with 1/4th the mixture. Use toothpicks put in diagonally to hold the breasts closed and hold in the mixture. Season with salt/pepper. 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. Saute for 2-3 minutes to golden brown well. Flip and saute this side 2-3 minutes as well.  Add Italian dressing now distributing over the chicken breasts. 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. Rest for 3 minutes after removing from oven with lid on before serving. 32,621 total views, 83 views today You may like these recipes too: Cornbread Dressing Chipotle Dipping Sauce “Home For Dinner with Jamie Deen” Chloie’s White Milk Gravy Old Fashioned Strawberry Cake Broccoli & Bacon Pasta