Stuffed Chicken Breast
Here is another healthy food idea I have made last weekend and it came out delicious ...Yummy and goes great with a salad. Lots of fiber and protein, which makes it perfect for fatloss and baby spinach—rich in vitamins A and C and folic acid, which can help lower your blood pressure and reduce inflammation.
2 cups (2 ounces) baby spinach
1/4 cup finely chopped onion
1 teaspoons olive oil, divided
1 teaspoon minced garlic
1/3 cup chopped bell-pepper
1 tablespoon water
1/4 cup (1 ounce) pepper jack cheese
4 skinless-boneless chicken breast halves, trimmed and pounded thin into cutlets
8 sliced bacon
1.Preheat the oven to 375 degrees F (190 degrees C).
2. PLACE the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet.
3. MEANWHILE, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, bell-pepper , and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside.
4.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. Secure with toothpicks, and arrange in a shallow baking dish.
5.Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
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