Making these treasures takes quite a bit of patience and skill, but if I can do it without making a huge mess, I’m sure anyone can. What I love most about these is the fact that you don’t have to use toothpicks to hold the chicken breasts closed. Who knew that bacon was not only delightfully delicious, but could also be used to hold other tasty dishes together. Plus, the bacon adds just the right flavor to the stuffed chicken to make it a meal totally worth taking the time and effort to make. As I did, you may have some leftover filling ... what I would recommend is putting it in a flour tortilla, rolling it up and enjoying like a burrito (just a suggestion).
6 boneless, skinless chicken breasts, pounded to 1/2-inch thick2 Tbsp. olive oil, divided
1 - 8-oz. package sliced mushrooms
1/ 2 cup onion diced
12 oz. fresh spinach
1 cup sour cream
1 cup shredded cheddar jack cheese
6 cloves garlic, minced
12-15 slices bacon
Preheat oven to 375°. Sauté mushrooms and onions in 1 Tbsp. olive oil. Pour 1 Tbsp. olive oil in a Dutch oven and heat. Add spinach and cook on low-medium heat until wilted. Stir in sour cream, cheese and garlic. Lay the chicken breasts out on a clean surface and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Place in a shallow baking dish and bake uncovered for 35-45 minutes; then turn the oven to broil and cook for an additional 5 to 10 minutes to brown the bacon.