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4 of 5 Stars (3 reviews)
By: mksasaki

It’s that time of year, BBQ Season! Try these delicious and easy to make turkey burgers on your grill. Most of the ingredients you already have, so you can make them tonight. Easy to follow cooking directions and moist turkey burger patties will guarantee this will be a family favorite for years to come.

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Spinach Stuffed Chicken Breast
4.38 of 5 Stars (4 reviews)
By: mksasaki
Servings: 4
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ingredients
10 oz Spinach
1 pinch Seasoning - Black Pepper
8 slices Bacon
4 Boneless, Skinless Chicken Breast Chicken - Breast, 1/2" thick
4 cloves Garlic
1/2 Cup Sour Cream
1/2 Cup Cheese - Pepper Jack

Cooking Directions


1. Preheat the oven to 375 degrees F (190 degrees C).

2. 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.

3. 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.

4. 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.


 
 
 
January 06, 2012
3ttoad
Thank you moretac for the tip on butterflying the chicken breasts!! Really yummy and easy recipe!!
 
 
October 13, 2011
mp4424
 
 
February 13, 2011
moretac
Delicious recipe! I butterflied the chicken breast, put the mix in and folded them back, didn't even need toothpicks or twine, the spinach stayed in. I also used real bacon bits and put them in with the spinach which ended up being really tasty and easy. Even so the recipe was a lot of work which is why I am not giving it a perfect score.
 
 
August 23, 2009
lindsayrae114
This dish was pretty tasty on the first try! I modified the recipe by flattening the chicken breasts, making it easier to roll them up and skewer. If you have large chickens to deal with, cutting a slit in the middle may give you the same effect. I also drained the spinach after wilting in a cheesecloth (a strainer would do the same) just to get rid of a little of that excess water. The sour cream gave it all back. This dish is hugely flavorful and rich. Great with a light side of steamed veggies!
 
 
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