Tuesday, May 24, 2011

Super-fancy chicken

It's always been hit or miss when it comes to chicken breast; not any more!  I was never sure how long to cook it, and it would always either end up under-cooked, or dried out.  As usual, bacon to the rescue!  Stuffing the chicken and wrapping it in bacon keeps the chicken moist, and makes it non-boring, of course.

 This recipe can be great for when you have company- it looks impressive but ir surprisingly easy, and to top it off, it's pretty un-mess-up-able.   It's also versatile- you can try it with different leafy greens, different cheeses (if you do cheese), you could wrap it in pancetta, you get the idea.

4 chicken breasts
2 oz Kerrygold Blarney Castle cheese, cut into 4 pieces
1 bag (12 oz?) baby spinach
2 garlic cloves, chopped
8-12 slices of bacon, depending on how large your chicken breasts are

-Start by sauteeing the spinach with the garlic until it wilts; set aside on a piece of paper towel to absorb excess moisture.
-Butterfly the chicken breasts so they open up flat, season with a little salt & pepper
-Divide spinach and cheese between the chicken breasts, and close them back up
-Wrap each piece of chicken in bacon.  Usually 2 slices per chicken breast works for me
-Lay chicken seam side down on a baking sheet, and bake at 375 for about 25 minutes
-If you want to crisp up the bacon, stick the pan under the broiler for a few minutes after baking
-Serve with a sexy side dish, or cold over salad

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