Spinach, Bacon, and Feta Stuffed Chicken with Charleston Cooks - WSPA.com

Spinach, Bacon, and Feta Stuffed Chicken with Charleston Cooks

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GREENVILLE, S.C. -
Mark Pollard from Charleston Cooks prepares Spinach, Bacon, and Feta Stuffed Chicken, an amazing dish you’ll want to sink your teeth into!  Best yet, we have that recipe here and more at charlestoncooks.com



Chicken Roulades with Spinach, Feta and Bacon

4 boneless, skinless chicken breasts

1 pounds bacon, diced

Olive oil

3 green onions, thinly sliced

3 garlic cloves, pressed or peeled and grated

¾ pound fresh spinach leaves, washed and spun dry

1 pound feta cheese, crumbled

1 lemon, juiced

1 tablespoon paprika

2 tablespoons dried oregano, crushed

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

¼ cup white wine

1.       Preheat oven to 400 degrees. Line a baking sheet with Silpat liner or aluminum foil

2.       Butterfly the chicken breast and place a piece of plastic wrap over the chicken and lightly pounds to an even thickness, approx. ½ inch and set aside.

3.       Place the diced bacon in a medium sauté pan.  Cook over medium-low heat until crispy and all fat has rendered out.  Remove from the pan.

4.       Heat a sauté pan over medium heat.  Once hot, add enough olive oil just to cover the bottom of the pan.  Add the scallions and cook until translucent about 3 minutes.  Add the garlic and cook until fragrant about 30 seconds.  Add the spinach to the pan and toss with the onion-garlic mixture until wilted.  Remove from the heat and set aside.

5.       Pat the chicken dry and season with freshly ground black pepper on one side.  Place some of the spinach mixture down the middle of the chicken, then some of the bacon, a few pieces of crumbled feta cheese and a squeeze of lemon juice.  Roll the chicken up and tie with a food loop or twine.

6.       Place the chicken, seam side down on the prepared baking sheet.  Drizzle with olive oil, the remaining lemon juice, paprika, oregano, salt and pepper.

7.       Place in the oven and cook until the internal temperature has reached 155 degrees, about 20-25 minutes.  Remove from the oven and let rest for about 10 minutes.

8.       Remove the food loops and cut into roulades.  Place in a straight line on the plate.

9.       Pour the pan juices into a small sauté pan and place over medium heat.  Whisk in the butter and add the wine.  Bring to a simmer and taste for seasoning.  Spoon some of the sauce over the chicken.

Roasted Peppers and Onions

1 each – red, green and yellow bell pepper, seeds and ribs removed and julienned

1 large sweet onion, peeled and thinly sliced

½ cup olive oil

3 tablespoons lemon juice

1 tablespoon dried oregano

1 teaspoon Lowcountry seasoning or Willie’s Hot Dust

1 teaspoon freshly ground black pepper

1.        Preheat oven to 400 degrees.  Line a baking sheet with a Silpat liner or aluminum foil.

2.       In a medium sized bowl, toss together bell peppers, onions, olive oil, lemon juice, oregano, seasoning and freshly ground black pepper.  Cover with plastic wrap and let marinate for 1-2 hours.

3.       Spread a single layer on the prepared baking sheet.  Roast in the oven until caramelized, abot 20-25 minutes.  Remove from the oven and serve hot.

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