Best Bacon Wrapped Chicken Stuffed With Spinach And Ricotta Recipes

SPINACH-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA RECIPE - (4.5/5)

Steps:

• 1) Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish. 2) Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool. 3) Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch. 4) Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan. 5) Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving

SPINACH STUFFED CHICKEN BREAST WRAPPED IN BACON

Steps:

• Preheat oven to 400.
• Place each chicken breast between two pieces of plastic wrap or two thin cutting boards and pound to 1/4" thick.
• Thaw the spinach and drain by placing in a dish towel and squeezing out all of the water.
• Combine the garlic, sour cream and cream cheese. Whip with a spoon until combined and the cream cheese is smooth.
• Add spinach to the cream and separate into 4 equal parts.
• Place 1/4 of the creamed spinach in the middle of one of the flatten chicken breast and roll up.
• Wrap breast in bacon and secure with a toothpick.
• Repeat process for the other 4 chicken breasts.
• Bake for 35 minutes or until chicken is cooked through.
• Switch oven to broil and broil for 5 minutes to crisp up the bacon.