Recipes > Lunch/Dinner Recipes > Stuffed Chicken Breast
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a few ounces slab bacon, chopped into small bite-size pieces
8 ounces mushrooms, chopped
1 clove garlic, minced
1 medium onion, minced
1 poblano pepper, minced
1 jalapeno pepper, minced
A few handfuls of washed spinach, rough chopped
Spices and seasonings of your choice
@3 lbs cage-free chicken breasts (Bell & Evans at the Farmers Market is particularly good), pounded thin (about 1/4 inch thick) - go here to see how to pound chicken breasts.
A few ounces of almonds, roughly crushed
You'll also need a few toothpicks.
Preheat oven to 350 degrees
1. In a medium sized skillet, cook the bacon pieces until browned. Drain on paper towels. Reserve some of the bacon grease.
2. In the same skillet, saute' the mushrooms, garlic, onions and pepper until all veggies are soft and onions translucent.
3. While veggies are going, go ahead and pound those chicken breasts.
4. Carefully fold in spinach to veggie mixture, and season with any seasonings (note: the spinach will cook down a ton - don't worry!).
5. Take flattened chicken breasts one at a time, and place some of the veggie mixture on the breast - being careful not to overstuff.
6. Starting at one of the narrow ends, carefully roll up, and secure with 1 or 2 toothpicks.
7. Repeat with all chicken breasts.
8. Preheat a large, oven-proof, stainless steel skillet over medium heat. Add some of the bacon grease, or use coconut oil if preferred.
9. Make sure pan is HOT first, then quickly roll chicken breasts in some of the crushed almonds, and place in pan.
10. Sear chicken breasts a few minutes (until browned) on one side, then carefully turn over.
11. Place entire pan in oven, and bake for 20-30 minutes or until chicken breasts are cooked through.
I made a simple pan sauce to go over these when they were done. I removed all the breasts from the pan, and deglazed the pan with some white wine and shallots, making sure to scrape up all the browned bits. To that I added some heavy whipping cream, fresh thyme and butter (just a bit!).
