Wednesday, June 12, 2013

Bacon & Feta-Stuffed Chicken

Warning: dairy ahead. I found myself with some delicious raw feta from a Vermont creamery on hand, and wanted to put it to good use. My son isn't a huge fan of the rather strong taste of the feta on its own, but stuffing it into chicken (and including bacon!) made for delicious and kid-friendly results.

If you don't do dairy at all, I would probably pass on this one. Just bacon and spinach for filling would be a bit dry. So forgive me, and look forward to my next recipe ;)

While I had some homemade marinara on hand, you could easily use a paleo-compliant jarred variety. I also wrote the recipe to allow for either chicken breast or thigh, but I went with more flavorful thigh meat.

Bacon & Feta-Stuffed Chicken 

4 chicken breasts or thighs
salt & pepper
6 slices nitrite-free bacon, cooked till crisp and crumbled
1/4 cup crumbled feta cheese
generous handful of chopped baby spinach
1 tbs. olive oil
2 cups marinara sauce
a couple of julienned basil leaves, for garnish

Preheat oven to 350. Place chicken in between 2 pieces of plastic wrap and pound out the meat, starting in the middle working your way to the sides. Divide the chopped bacon, feta and spinach evenly between the four pieces of chicken, placing them on one side of the pounded-out meat.

Using toothpicks, pin chicken closed to keep stuffing inside. Heat olive oil in a large skillet over medium heat. Add chicken to pan and cook until brown on all sides. Add sauce to skillet, covering chicken.

Place in oven for 25-35 minutes, or until chicken is cooked thoroughly. Serve with basil leaves on top, if using.

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