Stuffed Chicken Breast with Bacon, Tomato, and Cheese
Simple to make, yet elegant in presentation and taste. This stuffed chicken breast is often requested when friends and family come to dinner.
- Serves: 4 persons
- 4skinless, boneless chicken breast halves
- 5ounces frozen chopped spinach, thawed and drained
- ½cup crumbled cooked bacon
- ½cup chopped sun-dried tomatoes
- ½cup grated sharp Cheddar cheese
- ½cup shredded mozzarella cheese
- ¼cup mayonnaise
- 3cloves garlic, crushed
- salt and ground black pepper to taste
Step 1Preheat the oven to 375 degrees F (190 degrees C).
Step 2Whisk egg in shallow bowl. Dip and coat chicken breasts in the egg.
Step 3Heat a nonstick pan over medium-high heat. Brown chicken, flipping to ensure both sides are cooked, 5 to 7 minutes total.
Step 4Meanwhile, combine spinach, bacon, tomatoes, Cheddar cheese, mozzarella cheese, mayonnaise, and garlic in a medium bowl.
Step 5Remove chicken from the pan. Slice into the meatiest, thickest side of each breast carefully in a butterfly-cut, creating a "pocket" for the stuffing. Stuff liberally with spinach mixture.
Step 6Place stuffed chicken into a baking dish, with stuffing mixture at the top. If pieces cannot stand on their own, lean against each other or the side of the baking dish to ensure stuffing remains inside chicken. Sprinkle each with salt and pepper. Cover the dish.
Step 7Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.