Ingredients
10oz of soft cream cheese flavoured if you prefer
1
cup of cooked white rice
1/2
cup small diced tomatoes
1/4
cup diced cooked bacon
1/4
cup diced cooking onion
1/4
cup fine diced mushrooms
3
cloves of chooped garlic
1
cup rough chopped fresh spinach
1
fine diced bermuda onion
Directions
1.
Flatten out the chicken breast slightly to make it flat all around. Slit a small pocket on the side with the grain showing about half way through, takeing care not to slice through the bottom or top of the breast. Mix the following ingredients in a stainless steel bowl, cream cheese, diced cooking onion, spinach, bacon, mushrooms, half of the chopped garlic.
2.
Once it is all mixed well, open the poket on the chicken breast and stuf it in. Ensure not to over stuff or it will not stay insdie the breast as it cooks. Wrap each breast width wise with one strip of raw bacon and make sure it is closed all around. place on baking sheet and cook at 350 for 45 minutes to an hour until chicken reaches 180 degrees. When cooked remove from oven and place on broiler or BBQ until grill marks are present.
3.
While chicken is in the oven in a small sauce pot combine beef consume, red wine and simmer to reduce by half, add red and green peppers, bermuda onion and diced tomatoes. Simmer until the vegetables ar al dente and remove from heat. Place chicken on plate and drizzle sauce over top ensuring to get someof the veg directly on the top. Serve and enjoy
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