Bacon Wrapped Chicken Breasts Stuffed with Spinach, Mushrooms and Roasted Red Peppers

Here is a way to have a chicken dish that is nutritionally complete, including plenty of veggies. You might therefore find that just 1 of these stuffed chicken breasts is sufficient as a meal by itself. You can, of course, always add a side dish or salad to suit bigger appetites. This recipe is from Wheat Belly 10-Day Grain Detox, on sale November 10th. Take advantage of our preorder specials! 4 boneless, skinless chicken breasts (approximately 2 pounds) 1 tablespoon extra-virgin olive oil 2 gloves garlic, minced 1 medium onion, chopped 4 ounces portabello mushrooms, sliced 1/2 cup roasted red peppers 4 cups fresh spinach or 1 box (10 ounces) frozen spinach, thawed and squeezed dry 1 teaspoon sea salt 1/2 teaspoon ground black pepper 8 strips bacon (preferably uncured) Preheat the oven to 350º. Lay each chicken breast flat and, with a sharp knife, cut a pocket in each breast by starting at the thickest part and then cutting horizontally, stopping short of cutting all the way through. Set aside. In a large skillet over medium-high heat, heat the oil. Cook the garlic and onion for 2 to 3 minutes, or until softened. Add the mushrooms, roasted peppers, spinach, salt, and black pepper and cook, covered, stirring occasionally, for 4 minutes, or until the mushrooms have softened and the spinach is wilted. Transfer to a large bowl and set aside. Place the chicken breasts in the skillet and cook for 4 to 6 minutes, turning once, or until both sides are browned. Remove from the...
Source: Wheat Belly Blog - Category: Cardiology Authors: Source Type: blogs