My Culinary Arts Team competed at Region and State and made a meal which included Stuffed Chicken Breasts. Their description of the main dish inspired me to develop this recipe. Be sure to use a thermometer to check the doneness of chicken breasts so you won’t dry them out. Enjoy!
Stuffed Chicken Breasts 
Stuffed Chicken Breast on Confetti Polenta with Chipotle Sauce
Pepperjack Stuffed Chicken Breasts
Servings 4 servings
Equipment
- meat mallet
- thermometer
Ingredients
- 4 boneless chicken breasts
- 1 10 ounce pkg frozen spinach thawed
- 1/2 cup sour cream
- 2 cups pepper jack cheese shredded
- 1 clove garlic minced
- 4 slices bacon
Instructions
- Flatten each breast with a meat mallet to 1/2 inch thick.
- Drain and squeeze spinach to remove as much moisture as possible.
- Mix spinach, sour cream, cheese and garlic to make stuffing.
- Place desired amount of stuffing on each breast. Rollup lengthwise and spiral wrap with one slice of bacon. Continue stuffing each breast and wrap with bacon.
- Preheat oven to 350 degrees F. Roast chicken breast in oven until done or 165 degrees F. Finish under the broiler to brown. Serve immediately.
Click here for Confetti Polenta
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