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Spinach-Stuffed Chicken Breasts




Source of Recipe


Betty Crocker Spring Celebrations






List of Ingredients



• 16 boneless, skinless chicken breast halves (about 5 pounds)
  
• 4 cups spinach leaves, shredded (6 ounces)
  
• 8 slices bacon, crisply cooked and crumbled (1/2 cup)
  
• 2 cups shredded mozzarella cheese (8 ounces)
  
• 1/2 cup chopped drained and roasted red bell peppers (from 7-ounce jar)
  
• 2 tablespoons chopped fresh or 2 teaspoons dried marjoram leaves
  
• 2 tablespoons Italian dressing
  
• 1/2 teaspoon seasoned salt
  
• Paprika, if desired
  






Instructions



1. Heat oven to 375. Spray 2 rectangular baking dishes, 13x9x2 inches, with cooking spray. Cut 3- to 4-inch horizontal slit in thick side of each chicken breast half; set aside.
   
2. Mix spinach, bacon, cheese, bell peppers and half o fthe marjoram. Spoon 3 to 4 tablespoons into pocket in each chicken breast. Secure with toothpicks or small skewers. Place in baking dishes. Brush dressing over tops of chicken breasts. Sprinkle with seasoned salt, remaining marjoram, and paprika.
   
3. Bake uncovered 35 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
   






Final Comments


16 servings.