From DN Recipes by David Nagy · Food & Beverage

Spinach Stuffed Chicken Breast

Published 2026-06-09

Variation: substitute sliced mushrooms for 1/2 the spinach, and marinate chicken in buttermilk for a few hours before preparing (1 cup milk 1 TBSP white vinegar or lemon juice if no buttermilk on hand)-makes the chicken. I cooked bacon half way in skillet and removed. Then I added the spinach and garlic to the same skillet and cooked down. When done I squeezed in paper towels to take out some of the grease. Then I mixed with sour cream, a combo of mont jack and sharp cheddar cheese, pepper, salt, a little each of curry powder, red pepper flakes and paprika for a little extra zip and rolled into chicken and cooked as directed with the bacon on top.

Ingredients:

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

Directions:

1.	Preheat the oven to 375 degrees F (190 degrees C).
2.	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.
3.	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.
4.	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.