Prep 20 mins
Cook 30 mins
After seeing this recipe in several cookbooks, I decided to give it a try with my own set of ingredients (mostly leftover greens like spinach) for the chicken stuffing and it turned out surprisingly good. The smoked apple bacon and the oil from it provided a great medium for the chicken to cook with a nice smoky flavor. Also, the stuffing turned out creamy and rich with a lot of mozzarella cheese, spinach, zucchini, pine nuts, beaten egg, and a tad of salt n pepper. The crunch from the bacon really balanced the soft creamy texture of the chicken and the stuffing. Luckily, everybody enjoyed the dish and we will probably keep this on our menu item for the kids.
- 2 cups fresh spinach leaves
- 1⁄2 zucchini, thinly diced
- 1 beaten egg
- 1⁄2 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- 10 pine nuts, crushed
- 4 boneless skinless chicken breasts
- salt and pepper (to taste)
- 8 slices bacon (smokey flavor preferred)
- 12 ounces regular spaghetti
- Preheat the oven to 375 degrees F.
- Place spinach in boiling water for about 10 seconds and remove. Drain and chop into small pieces.
- Add the stuffing mixture together (spinach, beaten egg, minced garlic, crushed pine nut, zucchini, and cheese) in a bowl until thoroughly mixed.
- Lay the chicken breasts out on a clean surface and half-cut to open the inside of the breast.
- Spoon some of the spinach mixture onto each one. Wrap each chicken breast with two slices of bacon (more if you like).
- Bake uncovered for 30 minutes in the preheated oven, then increase heat to 500 degrees F; or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
- Prepare the spaghetti noodles and sauce according to directions.