Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta Good Recipes

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Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

"These hen breasts filled with ricotta cheese, spinach, and wrapped with bacon are a sure-fire manner to electrify! Makes a stunning plate!"

Ingredients :

2 tablespoons greater-virgin olive oil
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach
four skinless, boneless chicken breast halves
1/2 (15 ounce) box ricotta cheese
2/three cup grated Parmesan cheese
half teaspoon garlic salt
1/2 teaspoon onion powder
2 teaspoons Italian seasoning
salt and pepper to taste
8 slices thick sliced bacon

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H25M

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
Heat olive oil in a large skillet over medium-high heat. Add garlic; prepare dinner and stir till it starts offevolved to brown, about 30 seconds. Quickly stir in spinach, and hold cooking till the spinach has wilted. Transfer the mixture right into a bowl, and set apart to cool.
Slice via the bird breast horizontally to within half inch of 1 long edge, then open the meat like a book. Place each opened hen breast in between pieces of plastic wrap, and pound with a meat mallet to a thickness of one/4 inch.
Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach till blended. Evenly divide this mixture some of the hen breasts, then roll every into an oblong form, like a burrito, tucking inside the ends. Season to flavor with salt and pepper, and sprinkle with Italian seasoning. Wrap every breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
Bake in preheated oven until the bacon is brown and crispy, and the hen is no longer red, 45 to 60 mins. Remove from oven, and allow to rest for 5 to ten mins earlier than putting off toothpicks and serving.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook dinner it lightly, and make smooth-up easier.

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