Picnic Stuffed Chicken Breasts
 
8 slices bacon
1 lg. onion, finely chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
1 egg, lightly beaten
1/2 c. seasoned croutons, lightly crushed
1/2 tsp. garlic salt
4 whole chicken breasts (about 1 lb. each), skinned, boned & split
Salt & pepper to taste
3 tbsp. oil

--STUFFING VARIATION:--

1/2 lb. fresh spinach, washed & chopped
1/2-1 c. chopped fresh basil
4 oz. mozzarella cheese, shredded
1/2 lb. ricotta cheese
Salt & pepper to taste
3/4 tsp. fresh thyme or 1/4 tsp. dried
1 1/2 tsp. fresh tarragon or 1/2 tsp. dried

Fry bacon; drain and crumble. Reserve 2 tablespoons drippings. Saute onion in bacon drippings until soft.

Remove from heat and stir in spinach, egg, croutons, garlic salt and crumbled bacon. Cut pocket in thick side of each chicken breast. Stuff with spinach mixture and close with wooden pick. Sprinkle with salt and pepper.

Brown breasts in oil until cooked through, about 12-15 minutes. Remove and drain on paper towels. Cool slightly, cover with foil. Serve hot or cold. Note: For a beautiful hors d'oeuvres, cut breasts crosswise and arrange slices on a basket tray lined with grape leaves.

To make stuffing variation, combine all ingredients. Divide among breasts and stuff. Bake at 350 degrees for 1 hour. Serve hot or chilled.

AUTHOR: Sondra

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