Spinach Stuffed Chicken with Bacon-Paleo
Spinach Stuffed Chicken With Bacon
10 slices of "clean" bacon, (nitrate, nitrite free, etc.), divided
1/2 cup red onion chopped
4 large garlic cloves chopped
3/4 pound of spinach, chopped
4-5 boneless skinless, organic, free range chicken breast
Preheat
your oven to 375 degrees. Take 6 slices of bacon and chop them up into
about 1/2 inch pieces and fry them in a med-large skillet until nice
and brown. Then remove the bacon from the pan and saute the red onion
in the bacon grease for a few minutes. Add in the garlic cloves and
saute until the onion is translucent. Add the spinach, sprinkle with
salt and pepper, simmer just until the spinach is wilted nicely, and
remove from heat to cool slightly.
Then
taking your chicken butterfly each chicken breast and spread filling
evenly on one half of each chicken breast. Then flip the other side of
the chicken back over to cover the spinach filling, and wrap each with
an additional slice of bacon. Place in a glass baking dish, sprinkle
lightly with salt, pepper and dried Thyme leaves.
Bake
uncovered at 375 degrees for 35 minutes, then increase temperature to
500 and bake for 10 minutes more to brown the bacon. If it is not brown
enough you can broil the chicken for a few minutes, but be sure to
watch it! Serve and enjoy.
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