Peitos de frango recheados com espinafre e envolvidos em bacon

Ingredientes

• 4 boneless skinless chicken breasts
• 1 box frozen spinach (10 oz (thawed and drained))
• 1 teaspoon olive oil
• 2 cloves garlic (finely chopped)
• 1/4 cup onion (finely chopped)
• 2 oz cream cheese (regular or lowfat)
• 2 tablespoons shredded mozzarella
• 1/4 cup grated Parmesan cheese
• 8 thin slices bacon
• salt and pepper (to taste)

Modo de preparo

1. 1

   Preheat your oven to 425 degrees F. Lay each chicken breast on a flat surface. Place your non-cutting hand on top, and with a small knife, carve a flap/pocket into each chicken breast. Don't cut all the way through!

2. 2

   Heat a small pan and saute the onions and garlic in the olive oil for 1-2 minutes, until fragrant. Season with a pinch of salt and pepper. Set aside.

3. 3

   In a mixing bowl, combine the cream cheese, spinach, garlic, onions, mozzarella and Parmesan. Mix until the cream cheese is evenly distributed.

4. 4

   Place 1/4 of the filling into each pocket and flatten slightly to seal the filling in.

5. 5

   Starting from the top of the breast, wrap one bacon strip around the 1st half of the chicken breast. Repeat with a second slice. You can stretch the bacon a bit to wrap the whole breast evenly. Repeat with the other chicken breasts.

6. 6

   Place the chicken breasts onto a cooling rack, and place the rack onto a baking pan. Cook at 400 degrees F for 35-40 minutes, until cooked through (175F internal temperature). Turn once during the cooking process to cook the bacon evenly.