For Valentines Day, I wanted to make a yummy meal, so I concocted a plan to combine as many of my favorite flavors as I could think of that would still complement each other, and the result was this:
Sweet-glazed maple bacon-wrapped creamy spinach alfredo-stuffed butterflied chicken. But that was a really long recipe name, and might sound a bit intimidating to the budding cook, but just know that it really is not that hard to make, and is worth it. My kids, Spencer, and Crystel all give it their approval. So here is the recipe:
Sweet and Savory Bacon-Wrapped Stuffed Chicken
4 large boneless chicken breasts
1 8-oz. package cream cheese, softened
2 Tablespoons dry alfredo sauce mix (half of a 1-ounce package)
1 cup or more chopped spinach
2 Tablespoons chopped sun-dried tomatoes
1+ Tablespoons buttermilk (for creamy consistency)
8-10 strips uncooked bacon (I used maple-smoked)
1/2 cup ketchup
1/2 cup brown sugar, unpacked
Butterfly chicken breasts and salt and pepper them to taste. Using a sheet of plastic wrap on top, pound thin with a meat mallet for easier rolling. Stir dry alfredo mix and buttermilk into cream cheese. Add spinach and sun-dried tomatoes to cream cheese mixture. Spread mixture onto chicken breasts and roll up from the long side. Wrap each chicken roll with bacon, securing with toothpicks if necessary. Place chicken rolls in a 2-quart baking dish. Mix ketchup and brown sugar together and drizzle or baste over the bacon. Bake for 40-50 minutes at 375°, or until chicken reaches 160° internally.
Sweet and Savory Bacon-Wrapped Stuffed Chicken
4 large boneless chicken breasts
1 8-oz. package cream cheese, softened
2 Tablespoons dry alfredo sauce mix (half of a 1-ounce package)
1 cup or more chopped spinach
2 Tablespoons chopped sun-dried tomatoes
1+ Tablespoons buttermilk (for creamy consistency)
8-10 strips uncooked bacon (I used maple-smoked)
1/2 cup ketchup
1/2 cup brown sugar, unpacked
Butterfly chicken breasts and salt and pepper them to taste. Using a sheet of plastic wrap on top, pound thin with a meat mallet for easier rolling. Stir dry alfredo mix and buttermilk into cream cheese. Add spinach and sun-dried tomatoes to cream cheese mixture. Spread mixture onto chicken breasts and roll up from the long side. Wrap each chicken roll with bacon, securing with toothpicks if necessary. Place chicken rolls in a 2-quart baking dish. Mix ketchup and brown sugar together and drizzle or baste over the bacon. Bake for 40-50 minutes at 375°, or until chicken reaches 160° internally.
