Bacon Wrapped Stuffed Chicken Breasts
2 large skinless, boneless chicken breasts, butterflied
1/4 tsp sea salt
10 slices bacon
1 cup artichoke hearts, finely chopped
1/2 cup sliced water chestnuts, finely chopped
1/2 cup sundried tomatoes, finely chopped
1/4 cup toasted pine nuts, finely chopped
1 large clove garlic, minced
1 tsp fresh rosemary, finely chopped
1 tsp black pepper
1 tsp smoked paprika
Preheat oven to 375-deg.
In a small mixing bowl, combine the artichokes, water chestnuts, garlic, rosemary, pine nuts, and sundried tomatoes. Set aside.
Lay the butterflied chicken breasts open and, using a meat pounder or small saucepan, delicately pound the breasts until they’re 1/2” inch thick.
Then sprinkle with salt and spoon half the stuffing in the middle of each breast, spreading it out in an even layer but leaving a 1” border from the edges.
Roll the breasts tightly (burrito-style), season with pepper and paprika, then wrap each breast with the bacon strips.
Place the breasts seam side down in a baking dish, cover loosely with aluminum foil, and bake for 40 minutes. Then remove the foil, drain pan juices, and return to the oven, uncovered, for another 15-20 minutes or until bacon is crispy.
Let the chicken rest for 10-15 minutes before slicing.
Approximate Nutritional Values: http://www.food.com/recipe/simple-bacon-wrapped-stuffed-chicken-breasts-386096