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1
In a medium bowl, marinate the chicken breasts in buttermilk, salt and pepper.
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2
Put it in the fridge for an hour.
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3
While the breasts are marinating, either thaw a package of frozen, chopped spinach or wilt fresh spinach in a hot pan.
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4
If you used frozen spinach, you will need to remove the extra liquid.
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5
Put wilted spinach in a small bowl to allow to cool.
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6
Cook the bacon halfway in a pan.
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7
Once the bacon is partially cooked, let it drain on a plate with paper towels.
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8
Put 1-2 pieces back in the pan and fully cook those pieces.
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9
Once they are done, chop into small bits and put the bits in with the spinach.
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10
Once the spinach and bacon has cooled some, add the sour cream, shredded cheese, and garlic (optional).
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11
Stir the ingredients together until fully incorporated.
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12
Once the chicken has marinated, remove it from the fridge and pound to 1/2 thickness.
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13
Lay the breasts on a flat surface and spoon some of the mixture onto the breast.
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14
Roll the breasts to enclose the spinach mixture and then wrap each with 1-2 slices of bacon.
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15
Prepare a baking dish or roasting pan with a flat wire rack at the bottom.
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16
Place the rolled chicken breasts onto the wire rack.
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17
Bake uncovered for 35-45 minutes at 375 degrees F. Start checking at 35 minutesif the chicken is done, but the bacon isnt, put the broiler on for 5-10 minutes.
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18
I like to serve this with a salad and garlic green beans cooked in some of the bacon grease.
