I am not a cook. I’ve often said this. I bake. My husband…now, he cooks. His favorite way to relax is to have free reign in the kitchen.
Since I’ve gone Gluten-Free, he’s been testing his culinary skills with new recipes. On Monday night, he treated me to something I’d never had before. Gluten-Free Stuffed Chicken.
It was in a word…yummy. He agreed to share his recipe with the understanding that everybody who tries it should know their oven first. It’s easy to dry out baked chicken. But if you do it right, you’ll have a Gluten-Free masterpiece even the finickiest eater will enjoy!
Here’s the recipe…in his own words! 🙂
- Heat a 4Qt pot over medium heat
- Add bacon bits- I keep a pack of low sodium bacon in the freezer for recipes like this. Cutting the frozen bacon across the strips with a GOOD HEAVY knife will produce bite-sized pieces. Pop 2-3 slices (1/4 inch) of these bits into the pot. As they thaw and cook down, they will grease the pot and provide flavor for later.
- Once the bacon is thawed, use a spatula to break it up and spread it around. Add garlic.
- Once the bacon starts to brown, lower heat to med-low and add the bag of spinach. (Remember to rinse and shake dry the spinach before adding it to the pot.)
- As the spinach cooks down/wilts add the red bell peppers
- When the spinach is close to being finished cooking, add the feta.
- Mix over low heat.
- Move mixture to a food processor and pulse until finely minced and thoroughly mixed.
- Preheat Over to 400F
- Heat a non-stick frying pan to sear chicken
- Flatten chicken breast with a wood mallet or rolling pin- Use food storage bags or wax paper to contain the mess
- Scoop spinach and feta mixture into the chicken breast
- Fold breast in half and hold together with tooth picks
- Sear exposed sides of the chicken breast to a light browning
- Repeat above steps for other three breasts
- Place in Oven for approximately 15-20 Minutes. Use a Meat thermometer to measure internal chicken (NOT STUFFING) temperature to 165.