Monday, February 28, 2011

Baked Chicken Florentine

2 chicken breasts
2 slices of provolone cheese
1 handful of fresh baby spinach
A few slices of jarred roasted red pepper
2 slices of hickory smoked bacon
Jalapeno slices (optional)
Salt and pepper

Cut a pocket in each chicken breast. Season with salt and pepper. Stuff each chicken with cheese, spinach, red pepper and jalapeno (optional). Top with bacon. Secure opening with toothpicks, if necessary. Place in casserole dish.

Preheat oven to 375 degrees. Bake uncovered for 35 minutes, until chicken juices run clear. Remove chicken from oven; remove bacon and bake alone for an additional 5 minutes, until crispy. Chop bacon and crumble over baked chicken.

Serve with potatoes or pasta.

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