Recipe of the Day November 5 - Chicken

17 years ago

Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

From Taste of Home

________________________________________

PREP TIME 30 Min

COOK TIME 50 Min

READY IN 1 Hr 25 Min

Original recipe yield 4 stuffed chicken breasts

Â 2 tablespoons extra-virgin olive oil

Â 2 teaspoons minced garlic

Â 1 (10 ounce) bag washed fresh spinach

Â 4 skinless, boneless chicken breast halves

Â 1/2 (15 ounce) container ricotta cheese

Â 2/3 cup grated Parmesan cheese

Â 1/2 teaspoon garlic salt

Â 1/2 teaspoon onion powder

Â 2 teaspoons Italian seasoning

Â salt and pepper to taste

Â 8 slices thick sliced bacon

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.

2. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.

3. Slice through the chicken breast 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.

4. Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until 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 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.

5. Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving

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Comments (3)

nodakgal
17 years ago
I got this in one of the Kraft emails, I haven't made it yet, but intend to.

Taco Chicken
Prep Time:
10 min
Total Time:
50 min
Makes:
4 servings
What You Need

4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. TACO BELLÂ® HOME ORIGINALSÂ® Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/2 cup TACO BELLÂ® HOME ORIGINALSÂ® Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Make It

HEAT oven to 400Â°F. Sprinkle chicken with seasoning mix. Place 1/2 cup
potatoes on center of each of four large sheets of heavy-duty foil; top with
chicken, cheese and salsa.

BRING up foil sides. Double fold top and both ends to seal each packet,
leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (165Â°F). Cool 5 min.
Cut slits in foil to release steam before opening. Top with sour cream.

TACO BELLÂ® and HOME ORIGINALSÂ® are trademarks owned and licensed by Taco
Bell Corp.
Kraft Kitchens Tips

Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your
favorite KRAFT Light Dressing.
Cooking Know-How
If the chicken breast halves in your market are larger than 4 oz., they will
take longer to cook. Be sure to cook them long enough so that they are
cooked through (165Â°F).
Cooking Know-How
To prevent potatoes from sticking to foil, spray foil with cooking spray or
use nonstick foil.
angelaid
17 years ago
This is tried and true and oh, so yummy!

From Lyndabunny at OHH

Here is another fast & easy one. I served it when some friends came over and it was easy. I have since made it again and have varied the recipe a bit. I added some orange marmalade to the mayo and YUM!

Broiled Ginger Chicken

4 boneless, skinless chicken breasts
1/2 cup mayonnaise
1 Tbsp soy sauce
1/4 Tsp ginger (I used at least 1/2 or more)
1/8 tsp cayenne pepper (optional, I used a little more)

Flatten chicken to 1/4 inch thickness. Place on broiler pan rack. Broil for 3 minutes on each side. Combine remaining to make sauce. Brush over chicken. broil 3 more minutes on each side.

AngÂs notes: I used two chicken thighs, halved the sauce, baked the chicken in the oven until almost done, turned on the broiler, brushed on the sauce (heavy) and broiled for a couple of minutes on both sides.
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Recipe of the Day November 5 - Chicken

Comments (3)

nodakgal

angelaid

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