Here is a way to have a chicken dish that is nutritionally complete, including plenty of veggies. You might therefore find that just 1 of these stuffed chicken breasts is sufficient as a meal by itself. You can, of course, always add a side dish or salad to suit bigger appetites.
- 4 boneless, skinless chicken breasts (approximately 2 pounds)
- 1 tablespoon extra-virgin olive oil
- 2 gloves garlic, minced
- 1 medium onion, chopped
- 4 ounces portabello mushrooms, sliced
- 1/2 cup roasted red peppers
- 4 cups fresh spinach or 1 box (10 ounces) frozen spinach, thawed and squeezed dry
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 8 strips bacon (preferably uncured)
Preheat the oven to 350º.
Lay each chicken breast flat and, with a sharp knife, cut a pocket in each breast by starting at the thickest part and then cutting horizontally, stopping short of cutting all the way through. Set aside.
In a large skillet over medium-high heat, heat the oil. Cook the garlic and onion for 2 to 3 minutes, or until softened. Add the mushrooms, roasted peppers, spinach, salt, and black pepper and cook, covered, stirring occasionally, for 4 minutes, or until the mushrooms have softened and the spinach is wilted. Transfer to a large bowl and set aside.
Place the chicken breasts in the skillet and cook for 4 to 6 minutes, turning once, or until both sides are browned. Remove from the heat and place on a large plate. Allow to cook for several minutes, then spoon the reserved spinach mixture in to the pocket of each breast and close. Wrap each breast with 2 strips of bacon in a spiral pattern. Place in a baking dish and bake for 25 minutes, or until the bacon is cooked and a thermometer inserted in the thickest portion of the chicken registers 165ºF.
Per serving: 457 calories, 54g protein, 6g carbohydrates, 24g total fat, 7g saturated fat, 2g fiber, 954mg sodium.