Bacon-Wrapped Stuffed Chicken
Roasted Carrots and Asparagus
You Might Also Want
Dasani Sparkling Water
Ingredients
- 1 (14-oz) can artichoke hearts, drained and chopped
- 1 (7-oz) jar oil-packed sun-dried tomatoes, drained and chopped
- ½ cup chopped kalamata olives
- 2 cloves garlic, minced
- 1 tsp pepper
- 6 boneless, skinless chicken breasts
- 24 slices bacon
Instructions
- Preheat oven to 400°F. Toss together together artichokes, tomatoes, olives, garlic, and pepper in a large bowl. Place chicken between 2 sheets of plastic wrap; pound to ¼-inch thickness.
- Spoon 2 to 3 Tbsp artichoke mixture down the center of each chicken breast; fold over to enclose filling. Wrap chicken with bacon; arrange, seam sides down, in a baking dish. Bake 30 to 40 minutes or until bacon is crisp and chicken is done.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots
- 1 lb asparagus, trimmed
- 3 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together carrots, asparagus, oil, salt, and pepper over a large rimmed baking sheet. Bake 15 to 20 minutes or until vegetables are tender.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
