Spinach Stuffed Chicken
You are sure to please all your guests (or family) with this recipe. Serves 6.
6 skinless, boneless chicken breast halves (pounded to ½ inch thickness). We prefer Mary’s Organic Farms.
6 cups of spinach leaves coarsely chop, tough stems removed
2 1/2 tbsp. olive oil
1 tbsp. coconut oil
1 onion finely diced
3 cloves garlic, finely minced
1 cup soy-free Vegenaise (or use homemade mayonnaise)
¼ cup coconut or almond milk
1/4 teaspoon each of nutmeg, oregano, and rosemary
Pinch of ground black pepper
Pinch of sea salt
6 slices of organic, pastured bacon (pre-cooked till lightly crispy and crumbled)
Preheat oven to 375 degrees.
In a large frying pan over medium heat, warm coconut oil and olive oil. Then add onion and garlic and sauté. Add nutmeg, oregano, rosemary, Vegenaise and nut milk. Mix well. Add spinach, bacon and mix. Transfer to a glass bowl to cool. This is the spinach mixture.
Season chicken with salt and freshly ground pepper and marinate with a little Vegenaise. Let sit for 20 minutes in the refrigerator.
Lay chicken breast on a cutting board with the narrow end closest to you. Place 2 heaping tablespoon of the spinach mixture in the middle of each chicken piece. Fold the wide end of the chicken over the spinach mixture and then roll into a tight roll. Use toothpicks to secure the roll if you need. Repeat with the remaining chicken and filling.
Bake uncovered for 30 minutes, then use the oven’s broiler at 500 degrees for an additional 3 to 5 minutes. Let sit for 5 minutes before serving.