‘Cali Stuffed Chicken Breasts’
Ingredients
Chicken breasts
Frozen spinach (1 Pkg.)
½ to 3/4 cup parmesan cheese (I prefer dry)
Bacon or prosciutto
‘How to’
Ingredients
Chicken breasts
Frozen spinach (1 Pkg.)
½ to 3/4 cup parmesan cheese (I prefer dry)
Bacon or prosciutto
‘How to’
- Cook frozen spinach according to directions on package. After cooking, place in a colander and totally drain the spinach. I use my fist to press out any water to guarantee that the spinach is as dry as possible. Set aside.
- Taking the well-drained spinach add parmesan cheese and mix in very well. If you are a fiend about cheese, you can always add more.
- After washing and drying chicken, with a meat mallet, pound out the chicken breasts until about ½ inch thick. This does not need to be exact but, uniform to guarantee equal cooking time. Set aside.
- Place chicken breasts, ONE at a time, and lay on your work surface.
- Place your desired amount of cheese/parmesan mixture (make sure you have enough for other prepared meat) across the chicken breast, allowing about ½ inch on each edge.
- Slowly and carefully (with love) role the chicken breast up. It should look somewhat like a torpedo or baked potato. Repeat with remaining breasts.
- Set the chicken breasts aside.
- Take out one slice of bacon (or prosciutto) and lay it out lengthwise. Place ONE prepared chicken breast at a time in the middle of the bacon and wrap around the chicken breast up with the bacon.
- Place in a Pyrex dish and pour about ½ cup of white wine around the breasts.
- Cook at 350 degrees until the bacon begins to brown. (about 40 or so minutes)
- Take out cooked ‘Cali Chicken breasts’ and brush with a little mango chutney.
- I would serve over a bed of white rice as the taste is already quite outragerous.