Spinach Stuffed Chicken Breast with Brie

First timer here (when it comes to stuffing chicken). Personally, I hate it when cook books give you the estimated time required for preperation. It always seems to take me at least double the time listed and even though I'm never really in a rush, I feel like I am working against the clock somehow. Honestly though, this recipe was actually pretty easy and realistically you should be able to whip this bad boy up in about 20 minutes, make to bake.

The Goods...

1/2 (10 ounce) package fresh spinach leaves
1/4 cup sour cream
1/4 cup very thinly sliced brie
2 cloves garlic, minced
2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1/2 pinch ground black pepper
4 slices bacon

Toothpicks (you're gonna need em.)

Method...

Preheat your oven to 375.

As I mentioned before, this was my first time stuffing a chicken breast. First thing I had to learn was of course was how to pound out the chicken breast to it's appropriate thickness. The internet taught me that, all you need is a good butchers block, a heavy saucepan and some saran wrap. Sandwich the chicken breast between the saran wrap, place the breast on the butchers block and "giv'er". No need to be perfect here, you just need to squeeze some length out of that meat.

The filling is next. Try to have all of your filling ingredients ready to roll. The spinach gets zapped in the microwave for 3 mikes. Make sure to mix those greens every minute or so, you don't want that spinach getting too wilted. Once the spinach is done "spinnin", dice in all of your other filling necessaries brie first (brie, garlic, pepper,s-cream). You wanna let that brie max out with the spinach first, so it melts and is easier to work with. Mix em all up nicely, you should end up with something that looks a little like spinach dip.

Those breasts that you just recently pulverized get some sweet love now. The recipe is a little generous and I found that I had a bit of filling left over. Each breast can hold about 3 tbsp of filling. Get in there with your hands and construct a kind of "pita" of the raw meat variety. This is messy and the end result looks shitty. The toothpicks save the day though, use lots. I pinned each breast three times (horizontally) and once on each end to clost things up, so 6 in total. Take your raw bacon (2 slices per breast), and wrap your chicken. Now we're going somewhere, they actually look tasty.

Pop em in the oven for 35 minutes. Then swith on the broiler (high) for 5.5 minutes to give the bacon that breakfast look we all love so much.

Eat em..

SideLined

-Asparagus, Mushrooms, Onions. Sauted in butter, half a lemon, 1 clove garlic, cracked pepper.

-Rice, seasoned with cilantro.

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