(Verbatim from Liz...)
Pound six chicken breasts until evenly thin. Optional: marinate in some buttermilk for a few hours to make really moist and tender.
For the filling, saute about a half a chopped onion and some garlic until tender. Mix in one box frozen spinach (thawed and drained), some chopped sundried tomatoes, 1/2 small container ricotta cheese, 1/4 cup shredded parmesan cheese (not grated), 1/2 cup shredded mozzarella cheese, 3 tbsp pine nuts (toasted), 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp italian seasoning, and 1/8 tsp nutmeg.
Get good thick bacon and cook slightly in the microwave -- I put four slices in at a time for 30 seconds each. Just enough to start the cooking process but still wrap around the chicken easily.
Place a healthy amount of stuffing on each chicken breast and roll the breast up. Wrap two slices of bacon around each breast and secure with a toothpick if necessary.
Place on a rack on a roasting pan and cook at 375 for 40 minutes. Then switch to broil and broil for about 5 minutes more to really crisp up the bacon.
I laid the six cooked breasts side by side in a line down a skinny rectangular serving plate, then I ladled a stripe of pasta sauce down the middle. I served pasta and sauce on the side, along with roasted asparagus.
Pound six chicken breasts until evenly thin. Optional: marinate in some buttermilk for a few hours to make really moist and tender.
For the filling, saute about a half a chopped onion and some garlic until tender. Mix in one box frozen spinach (thawed and drained), some chopped sundried tomatoes, 1/2 small container ricotta cheese, 1/4 cup shredded parmesan cheese (not grated), 1/2 cup shredded mozzarella cheese, 3 tbsp pine nuts (toasted), 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp italian seasoning, and 1/8 tsp nutmeg.
Get good thick bacon and cook slightly in the microwave -- I put four slices in at a time for 30 seconds each. Just enough to start the cooking process but still wrap around the chicken easily.
Place a healthy amount of stuffing on each chicken breast and roll the breast up. Wrap two slices of bacon around each breast and secure with a toothpick if necessary.
Place on a rack on a roasting pan and cook at 375 for 40 minutes. Then switch to broil and broil for about 5 minutes more to really crisp up the bacon.
I laid the six cooked breasts side by side in a line down a skinny rectangular serving plate, then I ladled a stripe of pasta sauce down the middle. I served pasta and sauce on the side, along with roasted asparagus.
