Spinach-Stuffed Chicken Breasts

 

4

slices bacon, chopped

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain

1

egg, slightly beaten

1/2

teaspoon dried thyme leaves

1

cup shredded Italian cheese blend (4 oz)

6

boneless skinless chicken breasts (4 oz each)

1/2

teaspoon pepper

2

tablespoons olive or vegetable oil

Hot cooked rice or rice pilaf, if desired

• 1 In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet, reserving fat in skillet. Drain bacon on paper towels; crumble and set aside.
• 2 In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
• 3 In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast. Sprinkle pepper over chicken.
• 4 In same skillet, heat oil over medium-high heat. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170°F). Serve immediately with rice.