Last night I was going to make bruschetta chicken. But then I realized that it was pretty much the same thing as the bruschetta salmon, and that wasn't really blog-worthy. So I challenged myself to come up with something different, and this is that something.
Fortunately, a friend got me a meat tenderizer over the weekend (after I made an offhand comment that I still didn't have one... how sweet), so I just pounded out the chicken breasts, stuffed them with spinach and parmesan, and wrapped them in some leftover pancetta. Bam.
4 thin sliced chicken breasts
8 cups spinach
1/2 cup shredded parmesan (give or take)
4 slices pancetta (or bacon)
salt and pepper to taste
1. Preheat oven to 375°. Saute the spinach.
2. Put the chicken breasts in a sheet of plastic wrap and pound out until about 1/2 inch thick. Season lightly with salt and pepper. Place spinach and parmesan on top, then roll the chicken breast up.
3. Place in baking pan and wrap with slices of pancetta (or bacon). At this point I would normally secure the wraps with toothpicks, but alas, I had none. It worked out okay in the end, but if you have toothpicks, I'd use them.
4. Bake for 35 minutes and enjoy!
I'd almost finished eating before I remembered to take a picture of what it looks like inside. How pretty is that?
This was a huge crowd pleaser. Even my very picky little sister enjoyed it (and said I should make it a regular thing)! If I didn't have this blog, I never would have made this dish. How's that for a great hobby?
Hope everybody is having a wonderful Tuesday!