I recently read a Real Simple article about creativity, and how it exists outside the realm of people who paint and make mosaics. They suggested Excel spreadsheets, but until Excel opens an edible output, I'll stick with new recipes.
On a recent trip home, Cynthia tried out a new chicken that was delicious and not so bad for you.
Yep, that's bacon.
With inexpensive ingredients like spinach and Monterey Jack, the prep time for these is almost as appealing as the final product.
Cynth served them with broccoli alfredo and a feta side salad because we don't like to be considered light eaters, but eliminate the pasta and it's even fairly Weight Watchers friendly.
Kids, please do try this at home:
Ingredients
- 1 (10 ounce) package fresh spinach leaves
- 1/2 cup sour cream
- 1/2 cup shredded pepperjack cheese
- 4 cloves garlic, minced
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- 1 pinch ground black pepper
- 8 slices bacon
- 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.
And fine, if you must:
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