These Feta Stuffed Chicken Breasts are utterly delicious, look impressive on the plate, are simple to make, and can be made ahead of time.
1 10 oz. pkg. frozen chopped spinach, thawed
8 oz. feta cheese, crumbled
1/2 cup mayonnaise (you can use light mayo instead or a half and half mixture with some yogurt)
1 clove garlic, minced
1/2 tsp. basil
6 boneless, skinless chicken breasts (pounded to about 1/4 inch thickness between waxed paper)
1/2 tsp. paprika
6 slices bacon
Squeeze out excess water from the spinach. Mix it with the feta, mayo, garlic, and basil.
Divide the filling mixture into 6 equal parts and place 1 in the middle of each chicken breast.
Roll up the breast and secure with toothpicks. Sprinkle with paprika and wrap a slice of bacon around each breast. At this point you can cover with plastic wrap and place the breasts in the fridge until ready to cook (I’ve done them up to 12 hours ahead of time but you should be able to make them the night before if desired). Place a rack onto a baking pan (I use a broiling pan with its rack) and spray with cooking spray to prevent sticking.
Bake at 325 degrees F for about an hour, until the internal temperature reads 160 degrees F. If you want a little extra browning on it, you can place under the broiler for a couple minutes just before serving. Don’t forget to remove the toothpicks!
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