Wednesday, January 11, 2012

Stuffed Chicken Breast with Spinach and Mushrooms

2 medium to large boneless skinless chicken breasts
5 oz cream cheese
1/4C frozen spinach
3 mushrooms
4 strips of thick-sliced bacon

1. Soften cream cheese, either by letting it sit out for 30 minutes or so or just putting it in a microwavable bowl.
2. Dice mushrooms into fairly small pieces, about 0.25cm^3 ... ok, that was probably a bit too exact for most of you, so:

3. Mix together spinach, mushrooms, and cream cheese. Set aside.
4. "Butterfly" each chicken breast by slicing through it lengthwise, leaving the end attached so it folds open in a shape that supposedly resembles a butterfly (maybe a butterfly on some crazy drugs or something).
5. Divide the cream cheese mixture in half, and spoon each portion onto the center of each folded-open chicken breast.
6. Fold the chicken breasts "closed," encasing the cheese mixture inside.

7. Wrap two strips of bacon around each chicken breast. Using a couple toothpicks to hold the bacon in place is immensely helpful here.

8. Bake for about an hour at 350F/175C.

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