Picnic Stuffed Chicken Breasts Recipe

• 8 slices bacon
• 1 lg. onion, finely minced
• 1 (10 ounce.) pkg. frzn minced spinach, thawed & squeezed dry
• 1 egg, lightly beaten
• 1/2 c. seasoned croutons, lightly crushed
• 1/2 teaspoon garlic salt
• 4 whole chicken breasts (about 1 pound each), skinned, boned & split
• Salt & pepper to taste
• 3 tbsp. oil

1. Fry bacon; drain and crumble.
2. Reserve 2 Tbsp.
3. drippings.
4. Saute/fry onion in bacon drippings till soft.
5. Remove from heat and stir in spinach, egg, croutons, garlic salt and crumbled bacon.
6. Cut pocket in thick side of each chicken breast.
7. Stuff with spinach mix and close with wooden pick.
8. Sprinkle with salt and pepper.
9. Brown breasts in oil till cooked through, about 12-15 min.
10. Remove and drain on paper towels.
11. Cold slightly, cover with foil.
12. Serve warm or possibly cool.
13. Note: For a beautiful hors d'oeuvres, cut breasts crosswise and arrange slices on a basket tray lined with grape leaves.
14. To make stuffing variation, combine all ingredients.
15. Divide among breasts and stuff.
16. Bake at 350 degrees for 1 hour.
17. Serve warm or possibly chilled.

bacon, onion, egg, croutons, garlic salt, chicken breasts, salt, oil

Taken from cookeatshare.com/recipes/picnic-stuffed-chicken-breasts-16309 (may not work)