I’m starting something new ..not sure how often it will be updated, but I’m hoping for the best.

Now, when you’re following any recipe that I come up with myself, you have to remember that I am full of “add about that much” or “until it tastes good”

So today I made the nommiest of the nom. It’s my take on stuffed chicken breasts, that aren’t really stuffed. The prep time is minimal and one of the important things to remember is that sometimes the stuffing needs to be at least a little cooked first.

FIRST…blanching the spinach! And this is where I get to that complicated part wher ei say that I take a good handful per half a chicken breast, and a quarter of a roma tomato per half. (half is more than enough to serve one person)
The spinach prep: Just tear the leaves off the stems and drop them in boiling water.
About ten-fifteen seconds is all it takes. Drain it when you pull it out and let it cool for a bit before you cut it up or you’ll burn your fingers…I say this from experience.
I just toss it all in a separate bowl to mix together. You can add croutons to the mix, but I like adding sourdough all cubed up
If you’re in the mood, have time, saute up a bit of garlic to toss in it. I prefer crumbling my feta myself instead of buying the pre-crumbled kind, and also add mozzarella. It’s best to salt and pepper to taste when you’re mixing it all in the bowl and not try after.
I like to buy the chicken breasts that are already sliced up all fileted, and then just pack the “stuffing” on top of it.
Cut the slices of bacon in half before you lie it on top. Be careful not to stack too much bacon, you cook so quickly in the foreman that it won’t cook properly if you have too much bacon on top of itself. Preheat the foreman and toss the chicken on it.
It takes about 7 or 8 minutes to cook and you’re good to go, the cheese is all gooey and magnificent, the bacon flavor has soaked into every last ounce of this dish YUM!