Facebook is great. We came across a great looking picture of stuffed chicken breasts. “We can make that!” So we did. Most recipes use spinach, which would be great, along with kale, or any other dark green leaf. Unfortunately, when we went to the store there was NO spinach! So, we adapted. The following is the recipe we used. You can add 1/2 c. steamed spinach, kale, or finely chopped broccoli. You can also add basil, parsley, thyme, marjoram, sage, etc. (Fresh is best, but dried will do.) Happy eating from the Farmstead Kitchen!
Stuffed Chicken Breast
Preheat oven to 375 degrees.
Mix together :
- 1/4 c. mayonnaise
- 1/4 c. sour cream
- 1/2 c. shredded pepper jack cheese (or any stronger flavored cheese, such as feta)
- 4 cloves finely minced fresh garlic
- 1/2 c. sweet pepper, diced and lightly sauteed
Butterfly each of 4 boneless, skinless chicken breasts (slice a pocket, being careful not to go all the way through).
Spoon the mixture into each chicken breast.
Wrap each breast with a slice or two of Mangalitsa bacon (totaling 8 slices or about one pound of bacon), securing it with a toothpick.
Place in a shallow baking dish (like an 8×8 baking dish).
Bake for about one hour, until chicken is no longer pink and the juices run clear. On a thermometer, the chicken should be 165 degrees.
Enjoy your dinner!