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1
Preheat oven 375F.
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2
In a small frying pan on medium heat, add olive oil then the bell peppers, onions, carrots, garlic powder, Italian seasoning and dash of pepper.
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3
Fry for 5 minutes then add in the baby spinach.
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4
Fry until the baby spinach is limp then add in the bacon bits.
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5
You want to add the bacon bits last so the bacon flavour don't get lost in the garlic.
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6
Turn off stove and set aside.
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7
To prepare for chicken breasts, I cut off the access fat and rinsed chicken under cold water.
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8
Then lay chicken breast down on cutting board with the chunky side north and the tip south.
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9
I cut a slit (about half way in) like a half moon shape with a sharp knife.
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10
Then I folded back the edges to make a pocket.
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11
Spoon in the veggie mixture in each chicken breast pocket then place in a deep casserole dish.
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12
Sprinkle top of chicken with your favorite seasoning blend like Mrs.
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13
Dash table blend.
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14
You might have left over veggie mix, I suggest adding it in mash potatoes or top some baked potatoes.
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15
Bake for 35 minutes and then take out of oven.
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16
I usually take the chicken breasts out of the casserole dish.
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17
Take a tablespoon of feta cheese and place in the chicken pocket.
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18
Don't be afraid to stuff it inches Open the can cream of chicken soup and place in the casserole dish.
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19
Mix together with the chicken juices and you have a instant gravy.
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20
Place chicken back in casserole dish and feel your mouth water as the soup oozes up the chicken.
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21
Then cook for 15mins and you have mm good chicken.
