Recipe by M. Joan
This is an original chicken recipe by my brother-in-law, Jim. He is a gourmet cook and this dish is one of his specialities. It makes a wonderful main dish for company. I like to get all the ingredients ready the night before and put together the next morning. It sounds like a lot of steps but it is really easy to put together and worth the effort. I'm not sure of the time it takes to prepare but at least a half hour.
Top Review by SJM
I had to work late, so my daughter made this tonight. While she didn't like it because of the spinach, I liked it very much. She used fresh chopped spinach, provalone slices and dried basil and it worked out fine. It does take close to an hour to prepare and cook. I might use pre-cooked bacon next time to cut down on the prep time. Thank you and tell Jim that he created a great dish.
- 4 whole boneless skinless chicken breasts, cut in half
- 1 tablespoon flour
- 1 cup milk
- garlic salt
- 8 slices bacon, fried
- 1 (10 ounce) package frozen chopped spinach, thaw,drain and press out liquid
- 1 tablespoon basil
- 1 (16 ounce) carton sour cream
- grated provolone cheese
Directions See How It's Made
- Pound breasts to flatten.
- Mix 1 tb. flour and 1 cup of milk together.
- Add a little garlic salt and salt, to taste. Pour over the chicken breasts.
- Cover and refrigerate and let marinate while preparing rest of the ingredients.
- Fry bacon crisp, saving grease to cook in. Set bacon aside.
- Thaw and squeeze our liquid of spinach until dry.
- Mix the spinach with the sour cream.
- Add a pinch of garlic salt, salt and 1 Tb. of fresh, chopped basil to spinach and sour cream. Mix and refrigerate.
- Take the breasts out of the refrigerator and drain. Pat off excess moisture with a paper towel.
- Saute the chicken in the bacon grease 8 to 10 minutes until golden brown.
- Remove chicken and put in a 9 x12 elongated dish or pan. You don't want the sides to deep.
- Spoon the sour cream/spinach mixture over the top of each breast and top with grated provolone cheese and finish with a crisp bacon strip.
- Bake at 350° or 325° for about 20 or 30 minutes. You can put this dish together the night before but bake longer if do so.
- This dish rewarms very well.