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Rachael Ray-Bacon-Wrapped, Walnut and Spinach-Stuffed Chicken with Apple, Celery and Onion Salad
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4 ounces | walnuts, (about 3/4 cup), toasted, cooled and coarsely chopped |
1 8-ounce | brick Neufchatel cheese or cream cheese, softened |
1 10-ounce box | chopped frozen spinach, defrosted and well-drained |
2 cloves | garlic, finely chopped |
Salt | |
pepper | |
Freshly grated nutmeg | |
6 pieces | boneless, skinless chicken breast, breasts butterflied to open them up like a book |
1/3 pound | thinly sliced smoky bacon or speck |
1/4 tablespoon | olive or canola oil, divided |
Juice of 1 | lemon |
2 tablespoon | white wine vinegar |
Rounded teaspoon Dijon mustard Rounded teaspoon honey | |
1 | crisp apple, thinly sliced |
4 ribs | celery with leafy tops, thinly sliced on bias |
1/2 | red onion, thinly sliced |
4 cups | watercress |
PREPARATION
Preheat oven to 400°F.
Combine walnuts with soft cheese, spinach, garlic, salt, pepper and nutmeg. Season chicken with salt and pepper, and divide cheese mixture among the breasts. Close the chicken breasts over filling. Wrap the chicken with bacon or speck, slightly overlapping the slices.
Heat a heavy skillet over medium-high heat with 1 tablespoon oil and lightly brown chicken on all sides. Transfer skillet to oven and bake 15-20 minutes to cook through.
While the chicken is in the oven, whisk up lemon juice, vinegar, Dijon, honey and remaining olive oil. Combine apple, celery, onions and greens with dressing and season with salt and pepper.
Serve stuffed chicken with salad alongside.
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