I got this recipe from PaleOMG, and once again her recipes never fail. They are always so good. In my box of fresh veggies this week from inglewood I received beets, carrots, spinach, and radishes. For tonight's dinner I simply oven roasted the beets and carrots, and used the spinach to stuff the chicken for this recipe.
For the chicken you will need:
4 boneless skinless chicken breasts
5 strips of bacon
2 cloves minced garlic
6 oz sliced mushrooms
4-5 cups fresh spinach
Salt and pepper
1. Preheat oven to 350.
2. Butterfly your chicken breast
3. Cook 5 strips of bacon until crispy then set aside to cool
4. In remaining bacon grease sauté mushrooms and garlic until golden. Next add spinach and season with salt and pepper.
5. Let cook until spinach is wilted and remove from heat
6. Chop bacon and add it to the spinach mixture
7. Stuff chicken breasts with spinach, mushroom mixture.( use a toothpick to hold together)
8. Bake for 25-30 minutes.
