Servings: 4 | Prep: 15m | Cooks: 45m | Total: 1h
Calories: 356 | Carbohydrates: 5.7g | Fat: 20.5g | Protein: 36.5g | Cholesterol:
1 (10 ounce) package
fresh spinach leaves
4 skinless, boneless chicken
breast halves – pounded to 1/2
1/2 cup sour cream 1 pinch ground black pepper
1/2 cup shredded
8 slices bacon
4 cloves garlic, minced
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3
minutes, stirring every minute or so, or until wilted. Stir in sour
cream, pepperjack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the
spinach mixture onto each one. Roll up chicken to enclose the
spinach, then wrap each chicken breast with two slices of bacon.
Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase
heat to 500 degrees F (260 degrees C), or use the oven’s broiler to
cook for an additional 5 to 10 minutes to brown the bacon.