4 chicken breasts
1 pound bacon
8 ounce bag spinach
4 ounces mushrooms, thinly sliced
1 cup swiss cheese, shredded
1 teaspoon garlic, minced
1/2 cup ham, finely diced
1 teaspoon black pepper
chicken rub or seasoning
In a skillet, briefly saute the garlic in olive oil.
Add the spinach and cook until it is wilted down.
Drain the excess moisture from the spinach.
In the same skillet, add a bit more olive oil and saute the mushrooms.
In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
Stuff the filling into the breasts.
Wrap each breast with bacon (2-3 strips).
Bake or grill until the chicken reaches 165 degrees.
Adapted from: http://www.traegergrills.com/recipes/detail/304
Monday: Grilled chicken sandwiches, Grandma Marks’ baked beans, Loaded baked potato salad, Pasta salad
Tuesday: Swiss steak, Mashed potatoes, Vegetable
Wednesday: Ravioli, Garlic bread
Thursday: General Tso’s chicken, Fried rice, Egg rolls
Friday: Tuna noodle casserole, Pickled beets