Spinach-Stuffed Chicken Breast

I have a finely tuned system to tell if a recipe is something I will make again: Kenny.  I cook and plate the food, and deliver it to him (on the coffee table until recently, when we finally acquired a kitchen table we actually keep clear enough to use for dining).  I take a few bites and wait for his reaction.  If something is really good, I will get an immediate "Oh my."  Slightly lower on the scale is a smile and a nod.  If I have to ask "Make again?" chances are that it's a no - good enough for dinner, but not worth a second try.  There have been a few rare (albeit memorable) occasions when we had to abandon ship and order Jimmy John's.  But I am not here to talk about the fails.

It's always a good sign for a recipe when Kenny is impressed watching me put it together.  Spinach-stuffed chicken is one of those meals.  He gets nosy and curious and wants to know what I'm doing, especially when the bacon comes out.  It's actually a very simple meal to put together, but one of those that looks fairly complicated and impressive.  It's a husband-pleaser, at least.

 Spinach-Stuffed Chicken Breast

 4 boneless, skinless chicken breasts

1/2 cup mayonnaise

1/2 cup reduced-fat feta cheese, crumbled

2 cloves garlic (or 1T bottled minced garlic)

1/2 10-oz package frozen spinach, thawed and drained

8 slices center-cut bacon

In a medium bowl, mix mayo, spinach, feta, and garlic until well blended.  Set aside.  Carefully butterfly chicken breasts, making sure not to cut all the way through.  Spoon spinach mixture into the slit pocket you have just created.  Wrap each breast with two slices of bacon and secure with toothpicks.  Placed in a shallow backing dish coated with nonstick spray.  Cover and bake at 375 degrees for one hour, or until cooked through.  Let rest 2 minutes before serving.  

See? Super easy.  This is simple enough for a weeknight meal, but it's tasty enough to feel like a special occasion.  Kenny says "oh my!"