Spinach Stuffed Chicken Breasts

Ingredients

• 1/4 cup of bacon (about 5 slices) cooked and chopped
• 1/2 cup of greek yogurt
• 1 (10 ounce or 280 grams) package of frozen chopped spinach thawed and drained
• 1/3 cup of mushrooms chopped
• 1/4 cup of white onion chopped
• 2 cloves of garlic chopped
• Salt to taste
• Ground black pepper to taste
• 5 chicken breasts boneless and skinless
• 5 slices of bacon
• 1/2 lime juiced
• 3 teaspoons of olive oil
• 1/2 clove of garlic minced
• 2 teaspoons of dried oregano

Instructions

1. Preheat the oven to 350ºF (175 degrees C)
2. Chop about 5 slices of bacon and then cook until it’s crispy. Dry completely with paper towels.
3. In a medium bowl, mix greek yogurt, spinach, mushroom, chopped bacon, onion, garlic, salt and pepper until well blended. Set aside.
4. Slightly cook the bacon on low heat until it releases its juices but it’s not crispy yet. Set aside.
5. Carefully butterfly the chicken breasts, making sure not to cut all the way through. Open them like a book.
6. Spoon spinach mixture evenly into chicken breasts, close back the chicken breasts and then wrap each with a slice of bacon. Secure with a toothpick. Place them in a shallowed baking dish.
7. In a small bowl, combine lime juice, olive oil, minced garlic, oregano. Brush it evenly over the top of each chicken breast.
8. Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
9. Uncover the dish and bake for another 10 minutes or until the chicken is no longer pink in the center and the juices run clear.