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Pocket Chicken Breasts




Source of Recipe


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List of Ingredients




8 boneless Chicken Breasts
8 slices Bacon
1 Egg beaten
1 large Onion
1/4 C Parmesan Cheese
Freshly ground Pepper
2 T Bacon Drippings
1 10 oz. frozen Spinach, thawed, squeezed
1/2 C Bread Stuffing Crumbs
1 T chopped Pimento (opt)
3 to 4 T Butter
2 T Oil


Recipe



Fry bacon until crisp, drain on paper towels. Crumble fine. Fry onion in drippings until soft. Remove from heat and stir in spinach, egg, crumbs, cheese, and bacon. Mix together well. Cut pocket in thick side of each breast, making it as large as possible. Stuff with the spinach mixture and close with a toothpick (watch out for them when you eat it!!!)
Sprinkle with salt and pepper. In a large skillet, melt butter and oil. Brown breasts over medium heat for about 15 to 20 minutes, turning frequently. Remove and drain on paper towels.