Spinach Stuffed Chicken Breasts

In a medium bowl, marinate the chicken breasts in buttermilk, salt and pepper. Put it in the fridge for an hour.

While the breasts are marinating, either thaw a package of frozen, chopped spinach or wilt fresh spinach in a hot pan. If you used frozen spinach, you will need to remove the extra liquid. Put wilted spinach in a small bowl to allow to cool.

Cook the bacon halfway in a pan. Once the bacon is partially cooked, let it drain on a plate with paper towels. Put 1-2 pieces back in the pan and fully cook those pieces. Once they are done, chop into small bits and put the bits in with the spinach.

Once the spinach and bacon has cooled some, add the sour cream, shredded cheese, and garlic (optional). Stir the ingredients together until fully incorporated.

Once the chicken has marinated, remove it from the fridge and pound to 1/2″ thickness. Lay the breasts on a flat surface and spoon some of the mixture onto the breast. Roll the breasts to enclose the spinach mixture and then wrap each with 1-2 slices of bacon.

Prepare a baking dish or roasting pan with a flat wire rack at the bottom. Place the rolled chicken breasts onto the wire rack. Bake uncovered for 35-45 minutes at 375 degrees F. Start checking at 35 minutes—if the chicken is done, but the bacon isn’t, put the broiler on for 5-10 minutes.

I like to serve this with a salad and garlic green beans cooked in some of the bacon grease.