Chicken is always a crowd pleaser at the dinner table, but the weeknight chicken meals can be kind of boring some times. This recipe is anything but boring. Creamy spinach with Monterey Jack cheese stuffed inside a juicy chicken breast bundled up in bacon. What more do I need to say?
The first time I made Spinach Stuffed Chicken Breast I used pepper jack cheese and my family thought it was too spicy. I tried it again with Monterey jack cheese instead and my family thought it was delicious. The Monterey jack is creamy and has a mild flavor; I think that’s why it goes so well with the spinach.
This recipe calls for the chicken breasts to be butterflied. This is a technique for making a nice pocket to stuff the chicken breast or just to reduce the thickness so it will cook faster. If you’ve never butterflied a chicken breast before don’t worry, it’s not very hard. First you’re going to remove the inner fillet called the tender. This is a narrow piece of meat attached to the bottom of the breast that you can save for another dish. Using a sharp knife positioned parallel to the cutting board, slice the breast lengthwise. Be careful not cut completely through. When you are finished slicing the breast you should be able to open it like a book, and of course it will look similar to a butterfly.
Adapted from allrecipies.com