Baked Chicken-Spinach Cordon Bleu with Tomatoes

This recipe was the star of the first dinner I cooked for my hubby when we were dating in college. If he wasn't sure if he wanted to marry me before, this recipe sealed the deal! :) The Chicken breast is super moist and flavorful, stuffed with crispy bacon, fresh spinach, and gooey cheese, and covered with a crust of breadcrumbs that are baked on rather than fried! Delicious!



Baked Chicken-Spinach Cordon Bleu with Tomatoes
Serves 4
4 boneless skinless chicken breasts
4 slices Swiss cheese
4 slices bacon (cooked)
2 cups fresh spinach (washed and dried)
½ cup white wine
1 tablespoon lemon juice
2 cloves garlic (minced)
2 cups cherry tomatoes (washed and dried)
1 egg
1 ½ cups Italian seasoned breadcrumbs
Butter

1. Pound chicken breasts until flattened about ¼ inch thick
2. Put breadcrumbs in one dish and beaten egg in another, set aside
3. In the center of one chicken breast place 1 slice of cheese, 1 strip of bacon, and about ½ cup of spinach leaves
4. Starting at one end, roll the breast up and secure the seam with toothpicks
5. Dip the breast in the egg mixture and then roll in breadcrumbs until well covered and place in a greased glass baking dish
6. Repeat the process with the other 3 chicken breasts
7. Sprinkle minced garlic around the rolled up chicken breasts in the baking dish
8. Slice cherry tomatoes in half and place around the chicken breasts
9. Pour the white wine and lemon juice over the chicken and tomatoes
10. Dot chicken breasts with small pieces of butter
11. Bake at 425 degrees for 30 minutes, or until chicken is no longer pink
12. Remove toothpicks, serve, and enjoy!

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