Tuesday, December 7, 2010

Bacon Wrapped Stuffed Chicken

2 full boneless skinless chicken breasts, cut in half
1 c chopped spinach
1/4 c onion, chopped
2 cloves garlic, crushed and chopped
3-4 slices cappicola or prosciutto, chopped
1 TBSP oil from sun-dried tomatoes OR olive oil
1 roasted red pepper, thin sliced
8 slices bacon

course ground mustard
1 c shredded cheese
salt and pepper

Heat oven to 400 degrees.

Pound out chicken to 1/4" thickness. Lightly season both sides with salt and pepper.
In a skillet, saute onion and garlic in oil until soft. Add cappicola/prosciutto and cook until fat renders out, add spinach and peppers and cook 1-2 minutes longer.

Sprinkle 1/4 of the cheese on each chicken breast. Top with 1/4 of the spinach mix. Roll chicken breast up, and wrap with 2 slices of bacon. Tie with kitchen string to hold together if needed.

Heat a cast iron skillet or saute pan over medium/high heat until its screaming hot. Add chicken breasts, turning to brown all sides. Baste the top with drippings and drain out the remaining bacon grease.  Drizzle with coarse brown mustard.  Continue cooking in the oven 15-20 minutes.

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