Spinach-Stuffed Chicken with Carrot-Bacon Sauce
Tender chicken breasts stuffed with flavorful spinach, served with a savory carrot-bacon sauce. This recipe combines the goodness of protein-packed chicken with nutritious vegetables and a touch of smoky bacon. A well-balanced and delightful dish that will impress your taste buds!
ingredients
- 4 boneless, skinless chicken breasts
- 2 cups frozen spinach, thawed and drained
- 4 slices turkey bacon
- 2 large carrots, grated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Preheat oven to 375°F (190°C).
- 2.
In a skillet, cook turkey bacon until crispy. Remove from skillet and set aside.
- 3.
In the same skillet, add olive oil and sauté onions and garlic until golden brown.
- 4.
Add grated carrots and continue to cook for 3-4 minutes until softened.
- 5.
Stir in chicken broth and heavy cream. Simmer for 5 minutes, then remove from heat.
- 6.
Using a sharp knife, cut a deep pocket into the thickest part of each chicken breast.
- 7.
Stuff each pocket with thawed spinach and a piece of cooked turkey bacon.
- 8.
Season the chicken breasts with salt and pepper on both sides.
- 9.
In the skillet, heat a little more olive oil. Sear the stuffed chicken breasts for 2 minutes on each side.
- 10.
Transfer the skillet to the preheated oven and bake for 15-18 minutes or until the chicken is cooked through.
- 11.
Meanwhile, place the carrot-bacon sauce ingredients in a blender and puree until smooth.
- 12.
Pour the sauce into a small saucepan and gently heat until warmed.
- 13.
Once cooked, remove the chicken breasts from the oven and let them rest for a few minutes.
- 14.
Serve the chicken breast over the carrot-bacon sauce, garnished with fresh parsley.