Easy Elegant Dinner

Dr. Bill Effler • January 19, 2026

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‘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’
 

  • 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.

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