Wednesday, August 19, 2009
Rolled Chicken Breasts
Allow some prep time for this, but it's worth it!
4 chicken breasts, pounded thin (save the chicken tenders for delicious "protein bombs" later)
4 slices bacon
2 cups spinach
3 cloves garlic
1/4 C diced shallots
1/2 red bell pepper, cut into thin julienned strips
paprika, and fresh ground pepper
1 tsp olive oil
Saute garlic and shallots in olive oil, and add spinach. Set aside. After pounding chicken, season breasts with fresh ground pepper. Fill each breast with 1/4 of spinach mixture (in the center of chicken breast). Place julienned bell pepper strips on top of spinach mixture. Roll chicken breasts. Wrap 1 slice bacon around rolled chicken breast and place a tooth pic through the center to hold it in place. Sprinkle with paprika and black pepper for added color. Bake at 375 degrees for about 40 minutes (until chicken reaches an internal temperature of 175). Then, broil for an additional 5 minutes to crisp the bacon. Each breast is 4 blocks protein, 1 block carbohydrate and 2 blocks fat (leftovers make great lunches, too). I served this dinner with sauteed spinach and about a cup of sliced honey dew melon (and I had room for a glass of chardonnay)!
I wish I could say it'll make you forget the "Filthy Fifty", but I'm afraid it has no such powers. Hope you enjoy!