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I prepared this on Good-Day Wisconsin; it's quick and easy to do, plus it is low in carbohydrates. You can substitute turkey bacon and low-fat Feta Cheese to make it even healthier.
Blue Cheese & Spinach Stuffed Chicken (serves 4)
8 bacon slices
4 - 4 oz chicken breast halves, boneless & skinless
1-10 oz frozen spinach, thawed & squeezed dry
1 C blue cheese, crumbled
2 Tbls flour
1/2 tsp salt
1/8 tsp black pepper
2 Tbls olive oil, extra virgin
Cook bacon until crisp. Drain on paper towels and set aside.
Preheat oven to 350-degrees. In a medium bowl, stir together spinach and blue cheese. Crumble in the bacon and mix well.
Use a meat mallet to pound the chicken breast to even thickness. Lay breast halves out and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling and secure with toothpicks. Mix together flour, salt and black pepper on a shallow plate. Roll chicken in flour mixture to coat.
Heat oil in skillet over medium-high heat; quickly brown each piece of chicken on top and bottom.
Lightly coat baking dish with cooking spray; bake, covered, for 30 minutes or until juices are clear. Serve immediately with rice pilaf and a salad.
(www.AllRecipes.com)
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