Monday, June 24, 2013

Menu Monday: Spinach Stuffed Chicken Breast with Carrot and Apple Salad

Spinach Stuffed Chicken Breast
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

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

2 cups shredded carrots
1 green apple, cut into thin strips
½ cup pecans
¼ cup raisins
1 Tbs mayonnaise
1 Tbs orange juice
1 tsp honey

Combine carrots, apple, pecans and raisins in a medium bowl. In another bowl, combine the mayo, juice and honey; mix well. Toss the carrot mixture with the dressing

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