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Cheese Stuffed Chicken Breasts Recipe

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This recipe for Cheese Stuffed Chicken Breasts, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Kroeker
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp extra virgin olive oil
2 tsp minced garlic
4 skinless, boneless chicken breasts
1/2 of a 15 oz container ricotta cheese
2/3 cup grated Parmesan cheese
2 tsp Italian seasoning
salt and pepper to taste
8 slices bacon
1 (10 oz) bag washed fresh spinach or box of frozen spinach, thawed and well drained

Directions:
Directions:
Cook garlic in olive oil, until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Set aside. Slice through the chicken breasts 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. Stir the ricotta cheese, Parmesan cheese and Italian seasoning into the spinach mixture until well 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 a strip of bacon, and secure with toothpicks. Place into the prepared pan. Bake until the bacon is brown and crispy, and the chicken is no longer pink, 45 minutes. Remove from oven, and allow to rest for 5 minutes before removing toothpicks and serving.

 

 

 

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