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: Dr. Davis Source Type: blogs
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