Chicken Involtini With Bacon On Bed Of Spinach Recipes

ONE-POT CHICKEN SPINACH BACON ALFREDO RECIPE BY TASTY

One-Pot Chicken Spinach Bacon Alfredo Recipe by Tasty image

Here's what you need: bacon, chicken breasts, spinach, garlic, salt, pepper, milk, penne pasta, parmesan cheese

Provided by Alvin Zhou

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 strips bacon, chopped
2 chicken breasts, sliced
5 oz spinach
4 cloves garlic
2 teaspoons salt
1 teaspoon pepper
5 cups milk
1 lb penne pasta, dry
1 cup parmesan cheese, grated

Steps:

Cook the bacon in a large pot over medium-high heat until crispy.
Add the chicken and cook until no pink is showing. Remove the chicken.
Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
Put the chicken back in, add the milk, then stir.
Bring the milk to a boil, then add the pasta.
Stir constantly for about 10 minutes until the pasta is cooked.
Add the parmesan, then mix until the cheese has melted. Serve!
Enjoy!

Nutrition Facts : Calories 1071 calories, Carbohydrate 101 grams, Fat 37 grams, Fiber 4 grams, Protein 77 grams, Sugar 18 grams

CHICKEN INVOLTINI WITH BACON ON BED OF SPINACH

Chicken Involtini With Bacon on Bed of Spinach image

Rachael Ray has a recipe, "Veal Involtini with Pancetta," but my family doesn't eat veal. I came up with my own little variation, and it worked out great. Feel free to use either veal or chicken, pancetta or bacon. Enjoy.

Provided by bricookie55

Categories Chicken Breast

Time 45m

Yield 8 rolls, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless skinless chicken breast, pounded to 1/4 inch thickness
1/4 cup flat leaf parsley, chopped
salt & freshly ground black pepper, to taste
1 cup sliced or shredded mozzarella cheese
8 slices roasted red peppers (cut a jarred red pepper into 8 thin slices)
8 slices bacon or 8 slices pancetta
1 teaspoon extra virgin olive oil
1 garlic clove, cracked from skin
10 ounces Baby Spinach or 10 ounces triple-washed spinach leaves
1/4-1/3 cup white wine or 1/4-1/3 cup dry vermouth

Steps:

Preheat oven to 400 degrees.
Cut chicken breast into 8 strips (it's ok if they are not all the same size), lay flat on cutting board or surface. Sprinkle with parsley, salt, and pepper.
Sprinkle a thin layer of cheese and a red pepper slice (you can break up this slice into 2 or 3 smaller pieces if necessary to make it roll more easily inside the chicken).
Roll chicken, then wrap each roll in a slice of bacon. Use a toothpick to hold in place, or just place the roll seam side down in a broiler pan.
Bake rolls for 30-35 minutes, or until chicken is completely cooked through.
Broil 6 inches from heat for 5 minutes or until bacon is crisp (if you used toothpicks to secure, remove just before broiling; otherwise, the wood will blacken).
For bed of spinach (while rolls are baking):.
Preheat skillet over medium-high heat. Add 1 teaspoon of olive oil and clove of garlic to the pan.
Wilt the spinach in skillet, then add the wine to deglaze and combine with greens.
Serve by placing 2 rolls per plate on a bed of greens.
Note: Rachael's recipe had her frying the rolls, so that is an option as well. She put a thin layer of olive oil in a skillet and fried the rolls until golden on all sides and crisp; about 5 or 6 minutes. I personally found baking the rolls to be slightly healthier and just as tasty.

Nutrition Facts : Calories 457.4, Fat 29.5, SaturatedFat 11.1, Cholesterol 118.8, Sodium 686, Carbohydrate 4.4, Fiber 1.7, Sugar 0.8, Protein 39.9

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